Cranberry Muffins (Ovo Lacto) Recipe




Cranberry Muffins (Ovo Lacto) Ingredients

1/2 cup pitted prunes
2 tbsp water
1 1/3 cup unbleached all-purpose
1 flour
1 cup old-fashioned rolled oats
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt (optional)
1/2 cup skim milk
1 tsp vanilla extract
2 egg whites, lightly beaten
1/2 cup whole cranberries, fresh or
1 frozen

A Recipe for
Cranberry Muffins (Ovo Lacto)

 

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.


This is a recipe for Cranberry Muffins (Ovo Lacto) from the recipe cookbook of Recipes-to-go (Fruit)


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Cranberry Muffins (Ovo Lacto)

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Cranberry Muffins (Ovo Lacto) Directions

1. Preheat oven to 375 degrees.

2. Place prunes and water in a food processor or blender and puree.

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

4. In a separate bowl, mix together the prune puree, milk, vanilla,
egg whites, and cranberries.

5. Stir the wet ingredients into the dry ingredients until the dry
ingredients are moistened.

6. Transfer batter to nonstick or paper-lined muffin cups, or to
muffin cups lightly sprayed with vegetable cooking spray. Bake for 18
minutes or until muffin tops are lightly browned and a wooden
toothpick inserted into the middle of a muffin comes out clean.

Yield: 12 small or 6 large muffins (2 small muffins or 1 large muffin
each) Preparation: 20 minutesCooking time: 35 minutes

Note: You can substitute 1/3 cup commercially prepared pureed prune
baby food or prune butter (found in jam and jelly or baking section
of your supermarket) for your prune puree.

Calories per serving: 149Carbohydrates: 33 g Fat: .6 gDietary Fiber:
1.3 g Cholesterol: .2 mgSodium: 112 mg Protein: 3.7 g

Posted by kelly roddy <kroddy@falcon.bgsu.edu> to the Fatfree Digest
[Volume 14 Issue 28] Jan. 28, 1995.
:from Sarah Schlesinger's 500 Fat Free Recipes:

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

Serves: 6

 

 

 

 

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