Cranberry muffins (ovo lacto)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pitted prunes |
| 2 | tablespoons | Water |
| 1⅓ | cup | Unbleached all-purpose |
| Flour | ||
| 1 | cup | Old-fashioned rolled oats |
| ¾ | cup | Sugar |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt (optional) |
| ½ | cup | Skim milk |
| 1 | teaspoon | Vanilla extract |
| 2 | Egg whites, lightly beaten | |
| ½ | cup | Whole cranberries, fresh or |
| Frozen | ||
Directions
1. Preheat oven to 375 degrees. 2. Place prunes and water in a food processor or blender and puree.
3. Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl.
4. In a separate bowl, mix together the prune puree, milk, vanilla, egg whites, and cranberries.
5. Stir the wet ingredients into the dry ingredients until the dry ingredients are moistened.
6. Transfer batter to nonstick or paper-lined muffin cups, or to muffin cups lightly sprayed with vegetable cooking spray. Bake for 18 minutes or until muffin tops are lightly browned and a wooden toothpick inserted into the middle of a muffin comes out clean.
Yield: 12 small or 6 large muffins (2 small muffins or 1 large muffin each) Preparation: 20 minutesCooking time: 35 minutes Note: You can substitute ⅓ cup commercially prepared pureed prune baby food or prune butter (found in jam and jelly or baking section of your supermarket) for your prune puree.
Calories per serving: 149Carbohydrates: 33 g Fat: ⅗ gDietary Fiber: 1.3 g Cholesterol: ⅕ mgSodium: 112 mg Protein: 3.7 g Posted by kelly roddy <kroddy@...> to the Fatfree Digest [Volume 14 Issue 28] Jan. 28, 1995.
:from Sarah Schlesinger's 500 Fat Free Recipes: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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