Food recipes
Low Fat Cranberry Orange Oat Muffins
Low Fat Cranberry Orange Oat Muffins Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, distilled water, bottled, generic oats egg substitute, powder applesauce, canned, unsweetened, with...
Low Fat Cranberry Orange Oat Muffins
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
water, bottled, generic
oats
egg substitute, powder
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
cranberries, dried, sweetened
orange juice, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
pumpkin, raw
spices, cinnamon, ground
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
nuts, pecans
Directions:
Preheat oven to 400 degrees.
Spray twelve medium muffin cups with cooking spray.
Combine dry milk, vinegar and water to make 1 cup of buttermilk.
In a medium bowl combine oats and buttermilk, let stand for 10 minutes.
Meanwhile, combine orange juice and dried cranberries in a sauce pan.
Stir over medium heat until orange juice is absorbed.
In a large bowl, mix dry ingredients, cranberries and nuts.
Stir egg substitute and applesauce into oat and buttermilk mixture.
Pour oat mixture into dry ingredients, stir until moistened.
Fill muffin cups almost full.
Bake 20 to 25 minutes or until golden brown.
Cool in pan on wire rack 5 minutes; remove from pan.
Brush tops with orange juice and sprinkle with granulated sugar.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
water, bottled, generic
oats
egg substitute, powder
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
cranberries, dried, sweetened
orange juice, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
pumpkin, raw
spices, cinnamon, ground
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
nuts, pecans
Directions:
Preheat oven to 400 degrees.
Spray twelve medium muffin cups with cooking spray.
Combine dry milk, vinegar and water to make 1 cup of buttermilk.
In a medium bowl combine oats and buttermilk, let stand for 10 minutes.
Meanwhile, combine orange juice and dried cranberries in a sauce pan.
Stir over medium heat until orange juice is absorbed.
In a large bowl, mix dry ingredients, cranberries and nuts.
Stir egg substitute and applesauce into oat and buttermilk mixture.
Pour oat mixture into dry ingredients, stir until moistened.
Fill muffin cups almost full.
Bake 20 to 25 minutes or until golden brown.
Cool in pan on wire rack 5 minutes; remove from pan.
Brush tops with orange juice and sprinkle with granulated sugar.