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Diabetic

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Apple Crisp
Applesauce Cocoa Cookies
Banana Yogurt Pie
Carrot Cake
Cherry Oat Muffins
Chocolate Chip Cookies
Chocolate-Chocolate Chippers
Chocolate Tea Cookies
Cinnamon Cookies
Cookie Brittle
Crustless Sugar Free Cheesecake
Diabetic Peanut Butter Cookies
Easter Fudge
Easy Chocolate Mousse
German Apple Cake
Gingersnaps
Hawaiian Strawberry Pie
No Drip Popcicles
Orange Mousse
Peanut Butter Balls
Peanut Butter Cookies
Pecan Pie Crust
Pumpkin Cookie Bars
Rugelach
Snickers Pie
Sour Cream Linzer Cookies
Strawberry Cheesecake
Strawberry Smoothie
Sugarless Apple Pie
Sugar Free Fudgy Brownies
Sugar free Chocolate Cream Puffs
Sugar-Free Cheesecake
Sugar Free Double Fudge Balls
Sugar-Free Fudge
Sugar Free Peanut Butter Pie
Sugarless Strawberry Pie
Sugarless Oatmeal Cookies
Vanilla Coffee Creamer
Cherry Oat Muffins

1 1/4 cups unbleached flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon lite (or regular) salt
2/3 cup all fruit black cherry jam
1/3 cup apple juice concentrate
1/2 cup cherry juice concentrate
2 1/2 to 3 Tablespoons canola or safflower oil
1/4 cup water
2 egg whites or 1/3 cup egg white product
1 1/2 cups thin-rolled (quick) oats
 
Preheat oven to 350 degrees.
 
Sift together flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, lightly beat egg whites, and stir in all wet ingredients. Pour liquid mixture over dry ingredients, and mix with a fork, just until moistened. Then gently fold in oats.
 
Fill muffin cups 3/4 full, and bake at 350 degrees for 18 to 23 minutes.
Muffins are done when a toothpick inserted comes out clean.
 
Let cool 10-15 minutes for non-stick removal of paper muffin cups. Serve warm or at room temperature, not refrigerated. Makes 1 dozen muffins.