Yield: 12 servings
|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@....