Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Applesauce, unsweetened |
| 1⅓ cup | All-purpose flour |
| 1 cup | Rolled oats |
| ¾ cup | Sugar |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| ¼ teaspoon | Salt |
| ½ cup | Skim milk |
| 1 teaspoon | Vanilla extract |
| 2 \N | Egg whites |
| ½ cup | Cranberries; fresh or frozen |
1. Preheat oven to 375 F.
2. Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl.
3. In a separate bowl, mix together the applesauce, milk, vanilla, egg whites, and cranberries.
4. Stir the wet ingredients into the dry ingredients until the dry ingredients are moistened. Do *not* overmix the batter.
5. Pour batter into non-stick or paper-lined muffin cups. Bake for 18 minutes or until muffin tops are lightly browned and a wooden toothpick inserted into the center of a muffin comes out clean.
Note: You can substitute ⅓ cup prune puree or pureed prune baby food for the applesauce. You can substitute blueberries or other berries for the cranberries.
Posted to Digest eat-lf.v096.n158 Date: Wed, 18 Sep 1996 21:10:26 -0400 From: Martha Sheppard <MARTHAHS@...>