Title: Three-Grain Muffins
Categories: Digest, Feb95, Fatfree
Yield: 12 Servings

1 1/2 c Whole wheat flour
3/4 c Plus 2 tablespoons oat bran
1/2 c Whole grain cornmeal
1/3 c Brown sugar
1 1/2 ts Baking soda
3/4 c Prune juice
1 c Nonfat buttermilk
1 Egg white or 3tablespoons
Egg substitute
1 ts Vanilla extract
1/2 c Chopped dark raisins or
Chopped dried apricots

Combine first 5 ingredients. Stir to mix well. Add the remaining
ingredients, and stir until the dry ingredients are moistened.

Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the
batter. Bake at 350F for about 18 minutes, or until wooden toothpick
inserted in the center of a muffin comes out clean.

Remove the muffin tin from the oven, and allow it to sit for 5 minutes.
before removing the muffins. Serve warm or at room temperature.

Source: The recipe is from Sandra Woodruff's book called Fat-Free Baking
and has been modified.

Posted by Allison Kinkead to the Fatfree Digest
[Volume 15 Issue 15] Feb. 15, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip