Recipe - Strawberry Muffins

1 One half cup Oatbran
One fourth cup Sugar
1 cup Apple fiber
x Skim milk, if needed
1 teaspoon Baking soda
2 tablespoon Corn syrup (originally
Canola oil)
2 cup Strawberries, fresh or
Frozen, preferably
Unsweetened (I used fresh)
3 Egg whites

Preheat oven to 425 degrees. Line 12 muffin cups with paper cups or spray
them with Pam. In a large mixing bowl or in the food processor, combine oat
bran, apple fiber, and baking soda. (I just stirred with a spoon) Stir
until thoroughly mixed. Place in a blender or food processor 1 cup of the
strawberries with the sugar and puree until smooth. Measure the strawberry
puree; if it does not measure 1 cup, add enough skim milk to bring it to
that level. Dice remaining strawberries. In a small mixing bowl combine the
strawberry puree and the corn syrup, and stir this into the dry ingredients
to combine thoroughly. Stir in the chopped stawberries. Beat egg whites
until stiff and fold them into the batter. Spoon the batter into the
prepared muffin cups and bake for 20 minutes.

NOTES: The batter looked very dry to me and so did the muffins when they
came out of the oven, they looked funny too. But I just ate one and they
are delicious and more moist than the muffins I usually make!

From: Jessica Shawl MPG jshawl@pcocd2.intel.com Fatfree Digest
[Volume 9 Issue 21] July 12, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV H 8Week Cholesterol Cure Cookbook by
Robert E. Kowalski

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip