Low-Fat Cranberry Muffins

Low-Fat Cranberry Muffins Ingredients

1/3 c Applesauce, unsweetened	1/4 ts Salt
1 1/3 c All-purpose flour	1/2 c Skim milk
1 c Rolled oats	1 ts Vanilla extract
3/4 c Sugar	2 Egg whites
1 ts Baking powder	1/2 c Cranberries; fresh or frozen
1 ts Baking soda

Instructions for Low-Fat Cranberry Muffins

1. Preheat oven to 375 F. 2. Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl. 3. In a separate bowl, mix together the applesauce, milk, vanilla, egg whites, and cranberries. 4. Stir the wet ingredients into the dry ingredients until the dry ingredients are moistened. Do *not* overmix the batter. 5. Pour batter into non-stick or paper-lined muffin cups. Bake for 18 minutes or until muffin tops are lightly browned and a wooden toothpick inserted into the center of a muffin comes out clean. Note: You can substitute 1/3 cup prune puree or pureed prune baby food for the applesauce. You can substitute blueberries or other berries for the cranberries. Posted to Digest eat-lf.v096.n158 Date: Wed, 18 Sep 1996 21:10:26 -0400 From: Martha Sheppard

Main Ingredient: CranberryCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Apple	Baking Powder	Baking soda
Cranberries	Egg	Oats	Salt
Sugar	Vanilla

Muffins Apple Milk Cranberry

for flavor and categorization

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