Super low-fat muffins
12 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oatmeal |
| ½ | cup | Oat Bran |
| 1 | cup | Flour |
| 1 | tablespoon | Baking Powder |
| 1 | teaspoon | Cinnamon |
| ⅓ | cup | Brown Sugar |
| 5 | slices | Candied Ginger; finely chopped |
| 4 | tablespoons | Raisins |
| 3 | Egg whites | |
| 1 | cup | Non-Fat Milk |
| 1 | Carrot; shredded | |
Directions
Preheat the oven to 400øF and spray a 12 muffin pan with vegetable cooking spray. Measure dry ingredients and fruit into a large bowl and mix well.
In a separate bowl, mix the egg whites, milk and carrot, and pour this mixture over the dry ingredients. Stir mixture with a large spoon until just blended. Evenly divide the batter among the muffin cups.
Bake about 25 minutes or until muffins are nicely browned. They are done when a toothpick inserted in the center of a muffin comes out clean.
Per Muffin: 122 calories, 4 g protein, 26 g carbohydrate, 1 g fat, 111 mg sodium, 2 g fiber, no saturated fat, no cholesterol.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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