10:31 PM 3/13/98
rfr

APPLE CINNAMON MUFFINS

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Brunch                           Low-Fat
                Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Oat bran cereal
     1/4  cup           Brown sugar
   1 1/4  teaspoons     Cinnamon
   1      tablespoon    Baking powder
     1/2  cup           Skim milk
     3/4  cup           Apple juice -- frozen concentrate
   2                    Egg whites
   2      tablespoons   Vegetable oil
   1      medium        Apple -- chopped
     1/4  cup           Walnuts -- chopped
     1/4  cup           Raisins

Recipe by: David Riter  -  "John Hopkins Complete Guide Preheat oven to 425
degrees.  In a medium bowl, mix dry ingredients. In a large bowl, mix milk,
apple juice concentrate, egg whites, and oil. Add the dry ingredients, mixing
well. Fold in apple, walnuts, and raisins. Line 12 muffin tins with paper
baking cups. Fill cups 2/3 full. Bake 17 minutes. Store muffins in airtight 
container to
retain moisture.

Content per Serving: total fat 5.0 gm cholesterol  .0 mg :         
calories 164 saturated fat 0.4 gm carbohydrate 26 gm protein 5 gm  

Recipe Source: THE JOHN HOPKINS COMPLETE GUIDE FOR PREVENTING AND REVERSING 
HEART DISEASE by Peter O. Kwiterovich, Jr., M.D. - Recipe contributed by David 
Riter  Recipe Formatted for MasterCook II by:  Carol Comiskey JPMD44B on
07/26/1994

                   - - - - - - - - - - - - - - - - - - 
                    *  Exported from  MasterCook II  *

                          CHERRY WALNUT MUFFINS

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Low-Fat                          Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          Whole wheat flour
     1/2  cup           Brown rice flour -- -or whole grain corn
     1/2  cup           Granulated sugar
   2      teaspoons     Baking powder
   1      teaspoon      Baking soda
   1      cup           Nonfat plain yogurt
   1 1/2  teaspoons     Vanilla extract
   2                    Egg whites
     3/4  cup           Frozen cherries -- coarsely ch
                        Topping:
   1      tablespoon    Granulated sugar
   1      tablespoon    Walnuts -- finely ground

Recipe by: Secrets of Fat-Free Baking, Sandra Woodruff Preheat oven to 350
degrees; coat muffin cups with nonstick cooking spray.  To make the topping,
combine the sugar and walnuts until crumbly; set aside. Combine the whole wheat
flour, rice flour or cornmeal, sugar, baking powder and baking soda; stir to
mix well. Add the yogurt, vanilla extract and egg whites; stir just until the
dry ingredients are moistened. Fold in the cherries.  Fill the muffin cups 3/4
full with the batter. Sprinkle the topping over the batter. Bake for 15 to 18
minutes, or just until a toothpick inserted in the center 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. Penny Halsey
(ATBN65B).

 Nutrition Analysis:  137 calories, 4.4g protein, 31g carbohydrate, 0.8g fat,
0mg cholesterol, 148mg sodium.
