Moist and Healthy Muffins

Use skim milk and Splenda brown sugar to make this low-fat & sugar-free.

1 cup buttermilk (make sour milk by adding a teaspoon of vinegar to regular milk)

½ fresh lemon cut up (remove large seeds and keep the rind on)

 ½ cup wheat germ

1 cup oatmeal

1/3 cup unsweetened applesauce

2 egg whites

2/3 cup brown sugar, packed

½ teaspoon vanilla

½ cup plumped raisins or chopped prunes

½ cup chopped dates or chopped dried apricots

1 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

Heat the ½ cup of raisins in water and allow to soak until raisins are plumped. Drain.      In a large mixing bowl sift the flour, baking soda, and baking powder. Add the wheat germ,    oatmeal, and brown sugar. Mix. Add applesauce, egg whites, and vanilla.  Put the cut up lemon in a blender and mince or liquefy to get it in small pieces. Add the buttermilk (or sour milk) to the blender and liquefy about 5 seconds to get lemon chopped. Add to the bowl of other ingredients and stir. Add the chopped fruit. Mix.  

Spray muffin tins with non-stick spray. Fill muffin cups about ¾ full. Bake at 400 degrees for 20 to 25 minutes if using large muffin pans (regular size). We use mini-muffin pans and bake for 16 minutes. Remove to wire rack. Can be served warm too.