Vegetarian, Low-Fat Cranberry Muffins

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Vegetarian, Low-Fat Cranberry Muffins

 

1/2 c. pitted prunes

2 tbsps. water

1 1/3 cs. 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

 

Preheat oven to 375 degrees.

Place prunes and water in a food processor or blender

and puree.

Combine flour, oats, sugar, baking powder, baking soda,

and salt in a bowl.

In a separate bowl, mix together the prune puree, milk,

vanilla, egg whites, and cranberries.

Stir the wet ingredients into the dry ingredients until

the dry ingredients are moistened.

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.

Makes 12 small or 6 large muffins.

Note: You can substitute 1/3 cup commercially prepared

pureed prune baby food or prune butter (found in jam &

jelly or baking section of your supermarket) for your

prune puree.

Calories...149...Fat...0.6 g...Protein...3.7 g...Carbs

....33 g...Sodium...112 mg...Fiber...1.3 g.