Cherry Oat Muffins
(Makes 12)
1 ¼ teaspoons baking powder
¾ teaspoon baking soda
1 ¼ cups unbleached flour
¼ teaspoon (1.25ml) lite (or regular) salt
2/3 cup all fruit black cherry jam
1/3 cup apple juice concentrate
½ cup cherry juice concentrate
2 ½ to 3 tablespoons canola or sunflower oil
¼ cup water
2 egg whites or 1/3 cup egg white produce
1 ½ cups thin-rolled oats.
Method: Preheat oven to 350oF (180oC) Gas mark
4. Sift dry ingredients and put to one
side. Into another bowl lightly beat egg whites and
mix in wet ingredients. Mix dry and wet
ingredients, using a fork; just enough to moisten.
Gently fold in oats and mix thoroughly. Fill muffin
tins ¾ full and bake at 350oF (180oC) Gas mark 4 for up to 25
minutes. Use a skewer to test if they are cooked,
it if comes out clean they will be. Cool for about 15
minutes and serve warm or room temperature.
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