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fruit-muffins recipe

Date:    Thu, 09 Feb 95 17:32:54 CST
 From:    bridget_sullivan@il.us.swissbank.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
   Prune Puree
 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
 Prune puree:
 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.
 My experience:
 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  
 out great!
 kwovolacto ovolacto