Fruit Oatmeal Muffins
Source of Recipe
Vegetable oil spray
1 cup all-purpose flour
1/4 cup quick or regular rolled oats
1/3 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup fat-free milk
1/2 cup firmly packed light brown sugar
Egg substitute equivalent to 1 egg
1/4 cup unsweetened applesauce
1/2 teaspoon vanilla
1/2 cup snipped dried figs or apricots (about 8 ounces figs or 3 1/2 ounces apricots)
Preheat oven to 400° F. Line 12 muffin cups with paper cups or spray with vegetable oil spray. Set aside.
In a medium bowl, stir together flour, oats, wheat germ, baking powder, cinnamon, baking soda and salt. Make a well in the center.
In another medium bowl, combine remaining ingredients except figs.
Add wet mixture to dry mixture. Stir until just moistened (batter should be lumpy).
Fold in figs.
Spoon batter into muffin cups, using about 1/4 cup batter for each cup.
Bake for 10 to 12 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes; remove muffins from bake cups. Serve warm or at room temperature.
makes 12 servings
Total Fat 1g
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g