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cranberry-muffins-2 recipe

Date: Fri, 6 Oct 1995 16:22:11 -0400 (EDT)
 From: kelly roddy (kroddy@bgnet.bgsu.edu)
 I've made these muffins several times and love them. The last time I
 made them I used dried cranberries but I prefer the fresh or
 frozen. If you do use dried, I would recommend adding more (the flavor
 of the dried isn't as strong as fresh) and adding a little extra
 liquid. You could probably substitute other fruits for the cranberries
 as well. Enjoy!
 This recipe is from Sarah Schlesinger's 500 Fat Free Recipes. These muffins 
 are 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. 
 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
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