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

2/3 cup all fruit apricot jam

2/3 cup juice concentrate (orange/peach/mango OR peach OR orange)

2 1/2 to 3 Tablespoons canola or safflower oil

1/4 cup water

2 egg whites or 1/3 cup egg white product or 1 egg

1 1/2 cups thin-rolled (quick) oats

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 wet 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 22 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.

© 2001 by Jeanine DuBois

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