Three-grain muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Egg white or 3tablespoons | |
| Egg substitute | ||
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Chopped dark raisins or |
| Chopped dried apricots | ||
Directions
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@....
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