Raisin Oat Muffins
Yield
10 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | each |
rolled oats
|
*
|
| 1 | pint |
baking powder
|
*
|
| ½ | each |
raisins, seedless
|
*
|
| 2 | pints |
raisins, seedless
|
*
|
| 1 | each |
milk, skim
|
* |
| 1 | pint |
lemon juice
|
*
|
| ⅓ | each |
brown sugar
firmly packed |
*
|
| 1 | pint |
vegetable oil
|
*
|
| 2 | pints |
vegetable oil
|
*
|
| 2 | each |
egg whites
|
*
|
| 2 | pints |
vanilla extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | each |
rolled oats
|
*
|
| 473 | ml |
baking powder
|
*
|
| 0.5 | each |
raisins, seedless
|
*
|
| 946 | ml |
raisins, seedless
|
*
|
| 1 | each |
milk, skim
|
* |
| 473 | ml |
lemon juice
|
*
|
| 0.3 | each |
brown sugar
firmly packed |
*
|
| 473 | ml |
vegetable oil
|
*
|
| 946 | ml |
vegetable oil
|
*
|
| 2 | each |
egg whites
|
*
|
| 946 | ml |
vanilla extract
|
*
|
Directions
Preheat oven to 375℉ (190℃).
Lightly oil 10 muffin cups or spray with a nonstick cooking spray.
Place oats in a blender container and blend until it has the consistency of flour.
Place in a large bowl and add baking powder.
Mix well. Stir in raisins.
Place milk in a medium bowl.
Add lemon juice and let stand 1 minute.
Add remaining ingredients.
Beat with a fork or wire whisk until blended.
Add to dry mixture, mixing until all ingredients are moistened.
Divide batter evenly into prepared muffin cups.
Bake 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Remove muffins to a rack to cool.
