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.
