Date: Thu, 09 Feb 95 17:32:54 CST
From: email@example.com (Bridget Sullivan)
This is from Sandra Woodruff's SECRETS of FAT-FREE BAKING
Fantastic Fruit Muffins
3/4 cup quick-cooking oats
3/4 cup skim milk
1-1/2 cups whole wheat flour
1/4 cup plus 2 tablespoons brown sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
2 tablespoons plus 1-1/2 teaspoons
2 egg whites
1 teaspoon vanilla extract
1 cup finely chopped fresh pears (about 1 -1/2 medium)
1/3 cup coarsely chopped fresh or frozen
1/3 cup golden raisins
3 oz prunes (about 1/2 cup)
1 cup water or fruit juice
use blender or food processor to puree
use immediately or store in airtight container in fridge.
Combine the oats and skim milk, stir to mix well, and set aside for
at least 5 minutes.
Combine the flour, brown sugar, baking powder, and baking soda, and
stir to mix well. Add the oat milk mixture and the Prune Puree, egg
whites, vanilla extract, and pears, and stir just until the dry
ingredients are moistened. Fold in the cranberries and raisins.
Coat muffin cups with nonstick cooking spray, and fill 3/4 full with
the batter. Bake at 350F for 15 to 17 minutes, or just until a
wooden toothpick inserted in the center of the muffin comes out
Remove the muffin tin from the oven, and allow it to sit for 5
minutes before removing the muffins. Serve warm or at room temp.
I substituted frozen and thawed mixed berries for the cranberries.
Making extra prune puree as stated above is confusing -- next time
I'll just throw some prunes (probably 2-3) and juice in the blender.
The cook time may be low -- mine took 20 - 25 minutes.
I would freeze or eat within about two hours. These muffins turned