Sugar-Free Pineapple-Orange Oat Muffins
ingredients:
1 1/4 cups unbleached flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon lite (or regular) salt
1/2 cup all fruit apricot-pineapple jam
2/3 cup pineapple-orange juice concentrate
1/2 cup apple juice concentrate
2 1/2 Tablespoons canola or safflower oil
2 egg whites or 1/3 cup egg white product
1 1/2 cups thin-rolled (quick) oats
2 Tablespoons water, only if too thick
instructions:
Preheat oven to 350 degrees.
Sift together flour, baking powder, baking soda, and salt. Set aside. In
a separate bowl, lightly beat egg whites, and stir
in all liquid ingredients. Pour liquid mixture over dry ingredients, and
mix with a fork, just until moistened. Then gently fold in oats.
Fill muffin cups 3/4 full, and bake at 350 degrees for 17 to 21 minutes.
Muffins are done when a toothpick inserted comes out clean.
Let cool 10-15 minutes for non-stick removal of paper muffin cups. Serve
warm or at room temperature, not refrigerated. Makes 1 dozen muffins.