Yield: 1 servings
|1¼ cup||Skim milk or substitute soy milk etc|
|1½ cup||Oat bran|
|½ cup||Brown sugar or date sugar|
|1½ cup||Whole wheat pastry flour or unbleached flour|
|1 tablespoon||Baking powder|
|1 can||(8 ozs) crushed pineapple packed in juice; undrained|
|2||Egg whites or egg substitute equivalent|
1. Combine the milk, oat bran, and sugar, and set aside for 15 minutes.
2. Combine the flour and baking powder, and stir to mix well. Add the bran mixture, the pineapple with its juice, and the egg whites, and stir just until the dry ingredients are moistened.
3. Coat muffin cups with nonstick cooking spray, and fill ¾ full with the batter. Bake at 350 F for about 20 - 25 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from the oven, and allow it to sit for 5 mins before removing the muffins. Serve warm or at room temperature.
Enjoy, these are good and healthy.
Posted to fatfree digest by "anglstar" <anglstar@...> on Mar 12, 1999, converted by MM_Buster v2.0l.