Title: Granola Muffins
Categories: Bread Muffins Lowcal
Yield: 6 Servings

1/2"

muffin cups.

1. Make your own fat-free buttermilk by pouring 1 Tbl. of lemon juice in 1 cup of non-fat milk and set aside.*

2. Soak 1 Cup of raisins in hot water.

3. Preheat oven to 400^.

4. Spray 14 - 2" muffin cups with a thin film of vegetable oil. Or 12 - 2

5. Remove raisins from water, drain them, chop and set aside.

Mixture #1: Mix together:

1 C. all purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt (optional) 2 C. low-fat granola, which has been whirred in the food processor to make it finer, but not crumbs

Mix thoroughly and set aside

Mixture #2: 1/4 C. of WonderSlim (I used applesauce) 1 C. of fat-free buttermilk - see above 2 egg whites (I used 1/2 C. egg substitute) 1/2 C. brown sugar, well-packed 1 tsp. vanilla

Mix thoroughly, then beat mixture #2 into mixture #1 at medium speed until smooth. Fold in chopped raisins. Spoon batter into cups, filling to the top (they don't rise much). For eye appeal, sprinkle some raw sugar and granola on top of muffins before baking at 400^ for 16 minutes. Cool and serve.

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