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Muffins, Pineapple-Orange (P, TNT)
1-1/4 cups unbleached flour
Preheat oven to 350°F.
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 for 17-21 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.
Posted by Sam M. Rasheed
Nutritional Info Per Serving: N/A
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