Date: Fri, 27 Jan 95 10:49:22 EST
From: kelly roddy (firstname.lastname@example.org)
This recipe is from Sarah Schlesinger's 500 Fat Free Recipes. These muffins
really delicious. I put them in the freezer and take out a couple as I
need them. The recipe says 2 small or 1 large muffin is a serving. Their
"2 small" is an average sized muffin tin. Also, I used 1 cup of chopped
cranberries because I had them left over from another recipe. I think
they would be better w/ whole cranberries because the cranberry flavor
would be more prominent.
Yield: 12 small or 6 large muffins (2 small muffins or 1 large muffin each)
Preparation: 20 minutes Cooking time: 35 minutes
Fresh or frozen whole cranberries and oats are the featured ingredients
in these wholesome muffins. Pureed prunes are substituted for fat in this
1/2 c pitted prunes
2 tbs water
1 1/3 c unbleached all-purpose flour
1 c old-fashioned rolled oats
3/4 c sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt (optional)
1/2 c skim milk
1 tsp vanilla extract
2 egg whites, lightly beaten
1/2 c whole cranberries, fresh or frozen
1. Preheat oven to 375 degrees.
2. Place prunes and water in a food processor or blender and puree.
3. Combine flour, oats, sugar, baking powder, baking soda, and salt in a
4. In a separate bowl, mix together the prune puree, milk, vanilla, egg
whites, and cranberries.
5. Stir the wet ingredients into the dry ingredients until the dry
ingredients are moistened.
6. Transfer batter to nonstick or paper-lined muffin cups, or to muffin
cups lightly sprayed with vegetable cooking spray. Bake for 18 minutes or
until muffin tops are lightly browned and a wooden toothpick inserted
into the middle of a muffin comes out clean.
Note: You can substitute 1/3 cup commercially prepared pureed prune baby
food or prune butter (found in jam and jelly or baking section of your
supermarket) for your prune puree.
Calories per serving: 149 Carbohydrates: 33 g
Fat: .6 g Dietary Fiber: 1.3 g
Cholesterol: .2 mg Sodium: 112 mg
Protein: 3.7 g