Cranberry Muffins

Yield: 12 small muffins or 6 large muffins (2 small muffins or 1 large muffin each).

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Fresh or frozen whole cranberries and oats are the featured ingredients in these wholesome muffins. Pureed prunes are substituted for fat in this recipe. Serve with Apple-Carrot Pick-Me-Ups (refer to the site).

Ingredients:

1/2 cup pitted prunes

2 tablespoons water

1 1/3 cup unbleached all-purpose flour

1 cup old-fashioned rolled oats

3/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt (optional)

1/2 cup skim milk

1 teaspoon vanilla extract

2 egg whites, lightly beaten

1/2 cup whole cranberries, fresh or frozen

Procedure:

1. Preheat oven to 375 degrees.
2. Place prunes and water in food processor or blender and puree.
3. Combine flour, oats, sugar, baking powder, baking soda, and salt (if using), 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 just moistened.
6. Transfer the batter to non-stick or paper-lined muffin cups, or to a muffin cups lightly sprayed or brushed with vegetable oil. Bake for 18 minutes or until muffin tops are lightly browned and a wooden toothpick inserted to the middle of a muffin comes out clean.

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 the prune puree.

Each servings provides:

Calories: 149

Fat: 6 g

Cholesterol: 2 mg

Protein: 3.7 g

Carbohydrates: 33 g

Dietary Fiber: 1.3 g

Sodium: 112 mg