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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 8 |
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A flavorful lowfat muffin. This makes a lot of muffins, but they freeze well. Ingredients:
2 1/2 cups all-purpose flour |
1 cup rolled oats, quick-cooking type |
3/4 cup sugar |
1/4 cup toasted wheat germ |
1 tablespoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup prune puree |
1 cup low-fat buttermilk |
1/2 cup ricotta cheese, part skim milk |
3 tablespoons canola oil |
2 tablespoons molasses |
1 tablespoon vanilla extract |
1 large egg |
Directions:
1. Preheat oven to 400°F.
2. Coat 18 muffin cups with nonstick cooking spray.
3. Combine first 8 ingredients in a large bowl.
4. Combine remaining ingredients and stir well with a whisk.
5. Add to flour mixture and stir just until moist.
6. Spoon batter into 18 muffin cups.
7. Bake 18 minutes or until done. Remove from pan immediately and cool on wire rack.
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