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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

1/2 cup all fruit apricot-pineapple jam

2/3 cup pineapple-orange juice concentrate

1/2 cup apple juice concentrate

2 1/2 Tablespoons canola or safflower oil

2 egg whites or 1/3 cup egg white product

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

2 Tablespoons water, only if too thick

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 liquid 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 21 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.

© 1995 by Jeanine DuBois

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