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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 2119 Calories from Fat 99
% Daily Value*
Total Fat 12 g18.1%
Saturated Fat 2.1 g10.3%
Trans Fat 0 g
Cholesterol 2.3 mg
Sodium 2428.4 mg101.2%
Total Carbohydrates 457 g152.4%
Dietary Fiber 28.7 g114.8%
Sugars 186.4 g
Protein 51 g101.3%
Vitamin A 22% Vitamin C 18.4%
Calcium 66.8% Iron 89.9%
*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.