Strawberry muffins

Yield: 12 servings

Measure Ingredient
1½ cup Oatbran
¼ cup Sugar
1 cup Apple fiber
\N x Skim milk, if needed
1 teaspoon Baking soda
2 tablespoons Corn syrup (originally
\N \N Canola oil)
2 cups Strawberries, fresh or
\N \N Frozen, preferably
\N \N Unsweetened (I used fresh)
3 \N Egg whites

Preheat oven to 425 degrees. Line 12 muffin cups with paper cups or spray them with Pam. In a large mixing bowl or in the food processor, combine oat bran, apple fiber, and baking soda. (I just stirred with a spoon) Stir until thoroughly mixed. Place in a blender or food processor 1 cup of the strawberries with the sugar and puree until smooth. Measure the strawberry puree; if it does not measure 1 cup, add enough skim milk to bring it to that level. Dice remaining strawberries. In a small mixing bowl combine the strawberry puree and the corn syrup, and stir this into the dry ingredients to combine thoroughly. Stir in the chopped stawberries. Beat egg whites until stiff and fold them into the batter. Spoon the batter into the prepared muffin cups and bake for 20 minutes.

NOTES: The batter looked very dry to me and so did the muffins when they came out of the oven, they looked funny too. But I just ate one and they are delicious and more moist than the muffins I usually make! From: Jessica Shawl - MPG <jshawl@...> Fatfree Digest [Volume 9 Issue 21] July 12, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV H 8-Week Cholesterol Cure Cookbook by Robert E. Kowalski

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