Oatmeal muffins-daley

Yield: 12 Servings

Measure Ingredient
\N \N Light vegetable oil spray
2 larges Egg whites
⅓ cup Maple syrup
3 tablespoons Fresh squeezed Orange Juice
1 cup Skim milk
1 tablespoon Vanilla extract
1 teaspoon Ground cinnamon
⅛ teaspoon Ground allspice
⅛ teaspoon Ground cloves
⅛ teaspoon Ground nutmeg
1 tablespoon Orange zest
1½ cup Rolled Oats -- (not quick
\N \N Cook)
1 cup Wheat flour
1 teaspoon Baking powder
¼ cup Pecans -- chopped
¼ cup Cranberries -- dried

Preheat the oven to 350 degrees.

Spray a 12-well muffin tin 3 times with the vegetable oil.

Put the egg whites in a large mixing bowl and whisk until frothy.

Whisk in the maple syrup, orange juice, and milk. Add the vanilla, cinnamon, allspice, cloves, nutmeg, and orange zest. Whisk to blend.

Stir in the oats, flour, and baking powder with a wooden spoon. Fold in the pecans and dried cranberries.

Fill the muffin tin with the batter (each cup should be approximately two- thirds full). Bake for about 20 minutes, until the muffins are firm in the center.

Fat per muffin= 2½ grams Calories per muffin= 128 IN THE KITCHEN WITH ROSIE by Rosie Daley Recipe By :

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