Recipe - Moist Blueberry Oatbran Muffins

2 Egg white
Three fourths cup Sugar
One half cup Applesauce
One half cup Skim milk
1 tablespoon Maple syrup
1 teaspoon Vanilla
Three fourths cup Flour
1 tablespoon Baking powder
One half teaspoon Salt
1 One fourth cup Blueberries; fresh or frozen
1 cup Oat bran

Set oven to 375 degrees Thoroughly grease a muffin tray with 12 large
muffin cups and set aside until ready to use. In the blow of an electric
mixer beat the egg whites until frothy. Add the sugar and beat for 1
minute. Stir in the applesauce, milk, maple syrup and vanilla. Add the
flour, baking powder and salt and mix just until the dry ingredients are
moistened. Gently fold in the blueberries. spoon the batter into the
greased muffin cups and bake in the preheated oven for 2025 minutes or
until golden and the center springs back when gently pressed. Remove the
muffins from the oven and set on a metal cooling rack for 1020 minutes.
Using a knife, cut around each muffin and gently ease then out of the pan.

Calories 144; Fat 3.3 g; CHO 28.8 g; PRO 4.6 g; Fiber 2 g.

Posted to MC recipe by Eija Sipila sipika@netsonic.fi on Oct 26, 1997.

Recipe by: Dennis Rivenburgh

Posted to MCRecipe Digest V1 #868 by Badams adamsfmle@sprintmail.com on
Oct 26, 1997