Jeanine's Sugar-Free Cherry Oat Muffins |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 25 |
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I have not tried this recipe. I got the recipe from here at recipezaar message boards. Ingredients:
1 1/4 cups unbleached flour |
1 1/4 teaspoons baking powder |
3/4 teaspoon baking soda |
1/4 teaspoon morton lite salt (or regular) |
2/3 cup black cherry all-fruit spread |
1/3 cup apple juice concentrate |
1/2 cup cherry juice concentrate |
2 1/2-3 tablespoons canola oil or 2 1/2-3 tablespoons safflower oil |
1/4 cup water |
2 egg whites or 1/3 cup egg white substitute |
1 1/2 cups thin-rolled quick oats |
Directions:
1. Preheat oven to 350 degrees.
2. Sift together flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, lightly beat egg whites, and stir in all wet ingredients. Pour liquid mixture over dry ingredients, and mix with a fork, just until moistened. Then gently fold in oats.
3. Fill muffin cups 3/4 full, and bake at 350 degrees for 18 to 23 minutes. Muffins are done when a toothpick inserted comes out clean.
4. Let cool 10-15 minutes for non-stick removal of paper muffin cups. Serve warm or at room temperature, not refrigerated.
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