| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Digest, Feb95, Fatfree |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Whole wheat flour |
| 3/4 |
c |
Plus 2 tablespoons oat bran |
| 1/2 |
c |
Whole grain cornmeal |
| 1/3 |
c |
Brown sugar |
| 1 1/2 |
ts |
Baking soda |
| 3/4 |
c |
Prune juice |
| 1 |
c |
Nonfat buttermilk |
| 1 |
|
Egg white or 3tablespoons |
|
|
Egg substitute |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Chopped dark raisins or |
|
|
Chopped dried apricots |
INSTRUCTIONS
Combine first 5 ingredients. Stir to mix well. Add the remaining
ingredients, and stir until the dry ingredients are moistened.
Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the
batter. Bake at 350F for about 18 minutes, or until wooden toothpick
inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven, and allow it to sit for 5 minutes.
before removing the muffins. Serve warm or at room temperature.
Source: The recipe is from Sandra Woodruff's book called Fat-Free Baking
and has been modified.
Posted by Allison Kinkead <sasank@unx.sas.com> to the Fatfree Digest
[Volume 15 Issue 15] Feb. 15, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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