Yield: 12 Servings
|1¼ cup||Whole wheat flour|
|1 cup||Oat bran; or wheat bran|
|1 tablespoon||Baking powder|
|¾ cup||Nonfat plain yogurt|
|½ cup||Orange marmalade; plus|
|1 tablespoon||Orange marmalade|
|2 \N||Egg whites|
|1 teaspoon||Vanilla extract|
|⅓ cup||Pecans; chopped; optional|
|¾ \N||Cup blueberries; -fresh or frozen|
Recipe by: Secrets of Fat-Free Baking, Sandra Woodruff Preheat oven to 350 degrees; coat muffin cups with nonstick cooking spray. Combine the flour, bran and baking powder; stir to mix well. Add the yogurt, marmalade, egg whites and vanilla extract; stir just until the dry ingredients are moistened. Fold in the pecans or blueberries, if desired. Fill the muffin cups ¾ full with the batter. Bake for about 15 minutes, or just until a toothpick inserted in the center 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 temperature. Penny Halsey (ATBN65B).
Nutrition Analysis: 113 calories, 4.5g protein, 26g carbohydrate, 0.8g fat, 0mg cholesterol, 106mg sodium.
Posted to EAT-L Digest 23 Sep 96 Date: Tue, 24 Sep 1996 03:27:22 -0500 From: LD Goss <ldgoss@...>