Breads – Fruit and Oatmeal Muffins

Fruit and Oatmeal Muffins
Traditional muffins, made with eggs, buttermilk, and sour cream are moist and sweet, but also full of fat. A better alternative is to replace these ingredients with fruit purées and nonfat milk.

♥ Use fruit (banana) purée to maintain moisture in the muffin.
♥ Add orange zest for flavor.
♥ Substitute egg whites for whole eggs to reduce fat content.

Makes 16 muffins

Ingredients:
1/2 cup assorted dried fruits, chopped
1/2 cup oat bran
1/2 cup rolled oats
1/2 cup all-purpose, unbleached flour
2 tbsp. brown sugar, firmly packed
1 tsp. baking powder
1 tsp. ground cinnamon
2 tsp. orange zest
1 medium banana, peeled and mashed
1/4 cup orange juice
2 tbsp. vegetable oil
2 egg whites
1 cup milk, nonfat

Blend all dry ingredients and fruits in a food processor. Remove to a mixing bowl and make a well in the center of the mixture. Combine the remaining ingredients, pour them into the well, and mix. Drop the batter into paper-lined muffin tins. Bake at 400º for about 20 minutes. Remove from pan and let cool on a rack before serving.