Three-grain Muffins Recipe

Three-grain Muffins Recipe

Yield: 12 servings
Recipe by luhu.jp

Ingredients:
1 1/2 cup: Whole wheat flour,
1 cup: Nonfat buttermilk,
3/4 cup: Plus 2 tablespoons oat bran,
1: Egg white or 3tablespoons,
1/2 cup: Whole grain cornmeal,
Egg substitute,
1/3 cup: Brown sugar,
1 tsp: Vanilla extract,
1 1/2 tsp: Baking soda,
1/2 cup: Chopped dark raisins or,
3/4 cup: Prune juice,
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 3/4 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 Woodruffs book called Fat-Free
Baking and has been modified.

Posted by Allison Kinkead 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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

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Source from luhu.jp