Sugarfree Cherry Oats Muffin

1 1/4 cups unbleached flour

1 1/4 teaspoons baking powder 3/4 teaspoon baking soda

1/4 teaspoon lite (or regular) salt 2/3 cup all fruit black cherry jam 1/3 cup apple juice concentrate 1/2 cup cherry juice concentrate

2 1/2 to 3 Tablespoons canola or safflower oil 1/4 cup water

2 egg whites or 1/3 cup egg white product 1 1/2 cups thin-rolled (quick) oats

Preheat your oven to 350 degrees. Sift dry ingredients together and set aside. In a different bowl, lightly beat egg whites and mix in all wet ingredients. Mix liquid and dry ingredients, with a fork, just enough to moisten. Next, gently fold in oats and mix well.

Fill muffin tins 3/4 full, and bake at 350 degrees for 18 to 25 minutes. Check for doneness with a toothpick, if it comes out clean, they're done. Cool about 10-15 minutes. Serve warm or at room temperature. Makes 12 muffins

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