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Raspberry Muffins

Source of Recipe

Susan3650


List of Ingredients

(you can use Raspberries, Blackberries, Blueberries, Apples & Cinnamon or Banana & Maple/Vanilla)

1-1/2 cup Oats Rolled Whole
1-1/2 cup Oats Rolled Ground with food processor
2 teaspoon Baking Powder
12 egg whites, slightly beaten
4 teaspoons Splenda
3 cups Raspberries, squished alittle


Recipe

Measure 1-1/2 cups Rolled Oats and grind in food processor
Measure 1-1/2 cups Rolled Oats and use whole.
Combine Oats, baking powder, egg whites and Splenda.
Then gentle add the raspberries.
Spoon in muffin tins.
Bake at 350* for 20-25 minutes.

Do NOT put them in baggies or covered containers until they are TOTALLY cooled and dried for quite awhile. If you do they will have condensation and get all sticky and not that desireable. (Trust me on this one ladies!)

If you don't beat your egg whites you will get just 6 large muffins. If you beat your eggs you will get the extra 2 small muffins.

These muffins don't raise very much, so fill your muffin tins to the top (not half way like conventional muffins or cup cakes)

Makes 6 large muffins and 2 small muffins or 12 small muffins
PWO 2 small muffins for 1 cup carb, 2 oz. Protein and 1/2 cup fruit and then you need to add another 1/2 cup of fruit on the side of your meal