Yield: 1 servings
|¾ cup||Quick-cooking oats|
|¾ cup||Skim milk|
|1½ cup||Whole wheat flour|
|¼ cup||Plus 2*tablespoons brown|
|1 tablespoon||Baking powder|
|¼ teaspoon||Baking soda|
|2 tablespoons||Plus*1*1/2*teaspoons Prune|
|3 ounces||Prunes (about*1/2*cup)|
|1 teaspoon||Vanilla extract|
|1 cup||Finely chopped fresh pears|
|⅓ cup||Coarsely chopped fresh or|
|⅓ cup||Golden raisins|
|1 cup||Water or fruit juice|
use blender or food processor to puree prunes. use immediately or store in airtight container in fridge.
Combine the oats and skim milk, stir to mix well, and set aside for at least 5 minutes.
Combine the flour, brown sugar, baking powder, and baking soda, and stir to mix well. Add the oat milk mixture and the Prune Puree, egg whites, vanilla extract, and pears, and stir just until the dry ingredients are moistened. Fold in the cranberries and raisins.
Coat muffin cups with nonstick cooking spray, and fill ¾ full with the batter. Bake at 350F for 15 to 17 minutes, or just until a wooden toothpick inserted in the center of the 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 temp.
My experience: I substituted frozen and thawed mixed berries for the cranberries. Making extra prune puree as stated above is confusing -- next time I'll just throw some prunes (probably 2-3) and juice in the blender.
The cook time may be low -- mine took 20 - 25 minutes.
Source: This is from Sandra Woodruff's SECRETS of FAT-FREE BAKING Posted by bridget_sullivan@... (Bridget Sullivan) to the Fatfree Digest [Volume 15 Issue 10] Feb. 10, 1995.
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@....