Cranberry Muffins

Recipe Ingredients

1/2 cup	118ml	Pitted prunes
2 tablespoons	30ml	Water
1 1/3 cups	315ml	Unbleached all-purpose
		Flour
1 cup	62g / 2.2oz	Old-fashioned rolled oats
3/4 cup	148g / 5.2oz	Sugar
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Salt - (optional)
1/2 cup	118ml	Skim milk
1 teaspoon	5ml	Vanilla extract
2		Egg whites - lightly beaten
1/2 cup	46g / 1.6oz	Whole cranberries - fresh or
		Frozen

Recipe Instructions

1. Preheat oven to 375F.

2. Place prunes and water in a food processor or blender and puree.

3. Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl.

4. In a separate bowl, mix together the prune puree, milk, vanilla, egg whites, and cranberries.

5. Stir the wet ingredients into the dry ingredients until the dry ingredients are moistened.

6. 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.

Yield: 12 small or 6 large muffins (2 small muffins or 1 large muffin each) Preparation: 20 minutesCooking time: 35 minutes Note: You can substitute 1/3 cup commercially prepared pureed prune baby food or prune butter (found in jam and jelly or baking section of your supermarket) for your prune puree.

Source:
Viana La Place

Rating

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10 (1 votes)

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