Low-Fat Cranberry Muffins

Photo: flickr user Kelly Sue

Ingredients

cup Applesauce, unsweetened

cups All-purpose flour

1 cup Rolled oats

3/4 cup Sugar

1 teaspoon Baking powder

1 teaspoon Baking soda

1/4 teaspoon Salt

1/2 cup Skim milk

1 teaspoon Vanilla extract

2 Egg whites

1/2 cup Cranberries, fresh or frozen

Preparation

1. Preheat oven to 375 F.

2. Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl.

3. In a separate bowl, mix together the applesauce, milk, vanilla, egg whites, and cranberries.

4. Stir the wet ingredients into the dry ingredients until the dry ingredients are moistened. Do*not* overmix the batter.

5. Pour batter into non-stick or paper-lined muffin cups. Bake for 18 minutes or until muffin tops are lightly browned and a wooden toothpick inserted into the center of a muffin comes out clean.

Note: You can substitute 1/3 cup prune puree or pureed prune baby food for the applesauce. You can substitute blueberries or other berries for the cranberries.