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Cranberry Muffins Recipe
|Pitted prunes||1⁄2 Cup (8 tbs)|
|Unbleached all purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Old fashioned rolled oats||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Skim milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Egg whites||2 , lightly beaten|
|Cranberries||1⁄2 Cup (8 tbs), frozen|
Serving size: Complete recipe
Calories 2313 Calories from Fat 98
% Daily Value*
Total Fat 12 g18%
Saturated Fat 2.1 g10.3%
Trans Fat 0 g
Cholesterol 2.3 mg0.8%
Sodium 3074.5 mg128.1%
Total Carbohydrates 461 g153.8%
Dietary Fiber 28.7 g114.8%
Sugars 189.1 g
Protein 91 g182.7%
Vitamin A 22% Vitamin C 18.4%
Calcium 70% Iron 90.1%
*Based on a 2000 Calorie diet
2.Place prunes and water in a food processor or blender and puree.
3.Combine flour, oats, sugar, baking powder, baking soda, and salt, if using, in a bowl.
4.In a separate bowl, mix together the prune puree, milk, vanilla, egg whites, and cranberries.
5.Stir the wet ingredients into the dry ingredients until the dry ingredients are just moistened.
6.Transfer batter to nonstick or paper-lined muffin cups, or to muffin cups lightly sprayed with vegetable cooking spray.
Bake for 18 minutes or until muffin tops are lightly browned and a wooden tooth-pick inserted into the middle of a muffin comes out clean.
Note: You can substitute 1/3 cup commercially prepared pureed prune baby food or prune butter (found in jam and jelly or baking section of your supermarket) for the prune puree.