Three-grain muffins

Yield: 12 servings

Measure Ingredient
1½ cup Whole wheat flour
¾ cup Plus 2 tablespoons oat bran
½ cup Whole grain cornmeal
⅓ cup Brown sugar
1½ teaspoon Baking soda
¾ cup Prune juice
1 cup Nonfat buttermilk
1 \N Egg white or 3tablespoons
\N \N Egg substitute
1 teaspoon Vanilla extract
½ cup Chopped dark raisins or
\N \N Chopped dried apricots

Combine first 5 ingredients. Stir to mix well. Add the remaining ingredients, and stir until the dry ingredients are moistened.

Coat muffin cups with nonstick cooking spray, and fill ¾ full with the batter. Bake at 350F for about 18 minutes, or until 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 minutes. before removing the muffins. Serve warm or at room temperature.

Source: The recipe is from Sandra Woodruff's book called Fat-Free Baking and has been modified.

Posted by Allison Kinkead <sasank@...> to the Fatfree Digest [Volume 15 Issue 15] Feb. 15, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....


Similar recipes