Blue Jeanz
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Fat Free Strawberry Muffins
Fat Free Strawberry Muffins
1 1/2 cups whole wheat flour
1/2 cup oat flour (see note below)
1/3 cup sugar (or Splenda)
1 tablespoon baking powder
1 cup pureed strawberries (about 2 cups whole, fresh or frozen)
1/4 cup plus 2 tablespoons orange juice
2 egg whites
Topping
1/4 cup quick-cooking oats
1 tablespoon whole wheat flour
2 tablespoons sugar
1 tablespoon frozen orange juice concentrate, thawed
To make the topping, stir the topping ingredients together until moist and crumbly. Set aside.
Combine the flours, sugar and baking powder, and stir to mix well. Add the strawberries, orange juice and egg whites, and stir just until the dry ingredients are moistened. Do not overmix.
Coat muffin cups with nonstick cooking spray and fill 3/4 full with the batter. Sprinkle the topping over the batter. Bake at 350 degrees F for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.
From Sandra Woodruff's Secrets of Fat-Free Baking, Avery Publishing, 1995.
Note: If you can't find oat flour, you can make it yourself by grinding quick-cooking rolled oats in a blender. Look for oats that cook in one minute.
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9/19/2008, 6:41 pm
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