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Cranberry Muffins

1/2 cup pitted prunes
2 tablespoons water
1 1/3 cups unbleached all-purpose flour
1 cup old-fashioned rolled oats
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt -- (optional)
1/2 cup skim milk
1 teaspoon vanilla extract
2 egg whites -- lightly beaten
1/2 cup whole cranberries -- fresh or frozen

1. Preheat oven to 375F.

2. Place prunes and water in a food processor or blender and puree.

3. Combine flour, oats, sugar, baking powder, baking soda, and salt in a bowl.

4. In a separate bowl, mix together the prune puree, milk, vanilla, egg whites, and cranberries.

5. Stir the wet ingredients into the dry ingredients until the dry ingredients are moistened.

6. Transfer batter to nonstick or paper-lined muffin cups, or to muffin cups lightly sprayed with vegetable cooking spray. Bake for 18 minutes or until muffin tops are lightly browned and a wooden toothpick inserted into the middle of a muffin comes out clean.

Yield: 12 small or 6 large muffins (2 small muffins or 1 large muffin each) Preparation: 20 minutesCooking time: 35 minutes Note: You can substitute 1/3 cup commercially prepared pureed prune baby food or prune butter (found in jam and jelly or baking section of your supermarket) for your prune puree.

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