| QUICK-AS-A-WINK MUFFINS |
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Makes 1 dozen muffinsMuffins 1/2 cup firmly packed brown sugar 1/4 cup CRISCO Oil * 2 egg whites 3/4 cup low fat buttermilk 1/3 cup chunky applesauce 1 cup quick or old-fashioned oats, uncooked 3/4 cup all-purpose flour 1/2 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt (optional) 3/4 cup raisins 1/4 cup SMUCKER'S Orange Marmalade, Apricot or Peach Preserves Topping 2 tablespoons granulated sugar 1 teaspoon ground cinnamon For muffins, combine brown sugar, oil, egg whites, buttermilk, and applesauce in large bowl. Beat at medium speed of electric mixer or stir until well blended. Combine oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon and salt, if used. Stir into liquid ingredients until just blended. Stir in raisins. Cover. Refrigerate overnight, if desired. To bake, heat oven to 400ºF. Grease 12 medium (about 2-1/2-inch) muffin cups or use foil liners. Fill muffin cups almost full. Top each with 1 level measuring teaspoon marmalade or preserves. Stir into batter using tip of knife. For topping, combine sugar and cinnamon. Sprinkle 1/4 teaspoon over each muffin. Bake at 400ºF for 18 to 22 minutes or until toothpick inserted in centers comes out clean. Do not overbake. Cool 5 minutes before removing from pan. Serve warm or at room temperature. Microwave directions for individual muffins: Place 2-1/2-inch paper baking cup liner in 6-ounce custard cup. Fill paper liner with batter. Top each with 1 level measuring teaspoon marmalade or preserves. Stir into batter using tip of knife. Sprinkle 1/4 teaspoon cinnamon-sugar over batter. Microwave on HIGH for 1 minute to 1 minute 15 seconds. Muffin is done when slightly moist on top. DO NOT OVERCOOK (lower wattage ovens may require longer cooking time). Let stand 3 to 5 minutes. Remove muffin from cup. *Use your favorite Crisco Oil product |
