Recipe - Three-Grain Muffins

1 One half cup Whole wheat flour
Three fourths cup Plus 2 tablespoons oat bran
One half cup Whole grain cornmeal
1/3 cup Brown sugar
1 One half teaspoon Baking soda
Three fourths cup Prune juice
1 cup Nonfat buttermilk
1 Egg white or 3tablespoons
Egg substitute
1 teaspoon Vanilla extract
One half cup Chopped dark raisins or
Chopped dried apricots

Combine first 5 ingredients. Stir to mix well. Add the remaining
ingredients, and stir until the dry ingredients are moistened.

Coat muffin cups with nonstick cooking spray, and fill Three fourths full with the
batter. Bake at 350F for about 18 minutes, or until wooden toothpick
inserted in the center of a muffin comes out clean.

Remove the muffin tin from the oven, and allow it to sit for 5 minutes.
before removing the muffins. Serve warm or at room temperature.

Source: The recipe is from Sandra Woodruff's book called FatFree Baking
and has been modified.

Posted by Allison Kinkead sasank@unx.sas.com to the Fatfree Digest
[Volume 15 Issue 15] Feb. 15, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

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