Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour |
| 1 cup | Quick-cooking oats; or old fashioned (uncooked) |
| ⅔ cup | Sugar |
| 1 tablespoon | Baking powder |
| ¼ cup | Unsweetened cocoa |
| ¼ teaspoon | Salt; optional |
| 1 cup | 1% low-fat milk |
| ¼ cup | Applesauce |
| 2 \N | Egg whites |
| ¼ teaspoon | Almond extract |
| ¼ cup | Cherry preserves; (or raspberry) |
OVEN: 400 Place paper liners in 12 medium muffin cups.
Combine dry ingredients; mix well. Combine milk, applesauce, egg and almond extract. Mix just til dry ingredients are moistened.
Fill prepared muffin cups ½ full. Spoon 1 teaspoon preserves into center of each muffin. Top with remaining batter.
Bake 18 to 20 minutes or til done.
Recipe By : Low Fat-No Fat Cooking Fall 1996 GCR Publishing Posted to JEWISH-FOOD digest V96 #65 Date: Sun, 27 Oct 1996 21:45:57 -0500 From: Linda Shapiro <lss@...>