Berries and Jam Muffins
5 mins
30 mins
Nutrition Facts
Calories: 152
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 167 mg
Total Carbohydrate: 24 g
Dietary Fiber: 2 g
Protein: 3 g
INGREDIENTS
-
1/2
cup(s)
sugar, granulated, or sugar substitute
-
1/2
cup(s)
margarine, trans-fat free, reduced-fat, soft tub
-
2
egg white(s)
-
1
cup(s)
applesauce, unsweetened
-
2
teaspoon
vanilla extract
-
2
cup(s)
flour, oat
-
2
teaspoon
baking powder
-
1/2
teaspoon
baking soda
-
1/2
cup(s)
strawberries, hulled and quartered
-
1/2
cup(s)
raspberries
-
1/4
cup(s)
preserves, strawberry, reduced-sugar
PREPARATION
Preheat the oven to 350°F. Line the cups of a 12-cup muffin pan with paper liners.
In a large bowl, mix the sugar or sugar substitute and margarine. Add the egg whites, one at a time, mixing well after each addition. Stir in the applesauce and vanilla. Add the oat flour, baking powder, and baking soda. Stir until the dry ingredients are just combined, but do not overmix. Fold in the strawberries and raspberries.
Fill each muffin cup half full with batter, and spoon a teaspoon of jam in the center of each. Bake 12 to 15 minutes, until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center.
Turn the muffins out on a wire rack to cool. Once cooled, the muffins can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.
IBS sufferers take note: This recipe is suitable for constipation-predominant IBS and diarrhea-predominant IBS.
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