| Ingredients: |
2 T. golden raisins
1/2 c. very hot water
2 6 oz. jars baby food squash
1/4 c. plain nonfat yogurt
2 T. sugar
2 t. lemon extract
2 T. light olive oil
1 egg plus 1 egg white, slightly beaten
3 T. corn syrup |
2 T. powdered dry skim milk
2/3 c. flour
1/3 c. oat bran
1 t. baking soda
1/4 c. uncooked regular cream of wheat (not instant)
1/4 c. wheat germ
1/2 c. whole wheat flour |
| Cooking
Instructions: |
|
Preheat oven to 325 degrees. Place golden raisins in a mug and add hot water. In a large bowl, stir liquid ingredients, squash, eggs and sugar gently for 30 seconds. In another large bowl, mix dry ingredients well. Fold the two mixtures together thoroughly. Drain raisins on a dish towel and stir into batter. Bake at 325 degrees in a 7x11" glass baking pan (lightly greased with olive oil) for 40 minutes. Cool on rack; cut into squares. Place each square in a plastic sandwich bag for ease in storing and in warming muffins later in microwave. |
|
|
