Low-Fat Cranberry Muffins

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   1. Preheat oven to 375 F.

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

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

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

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   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.

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   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.

No nutritional information available.

No additional tips available.