Low-fat cranberry muffins

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 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@...>

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