Low Carb Muffins Recipes

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

Instructions:

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

Servings: 6