Cranberry-Fig Muffins

• 3/4 c. water
• 1/2 c. oat bran
• 1/2 c. low-fat milk
• 1/3 c. canola oil or vegetable oil
• 2 large egg whites
• 1/3 c. sugar
• 1 1/4 c. all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 c. Blue Ribbon Mission or Calimyrna figs, chopped
• 1 c. cranberries

1. Preheat oven to 400u0b0.
2. Adjust oven rack to above oven center. In a small saucepan, heat water to a rolling boil.
3. Stir in oat bran and remove from heat.
4. Continue stirring until smooth and free of lumps.
5. Set aside to cool for 5 minutes.
6. Stir milk and oil into oat mixture.
7. Beat egg whites with sugar just until foamy.
8. Stir in oat mixture.
9. Combine flour with baking powder and salt.
10. Stir into egg white mixture with figs and cranberries. Spoon batter into 12 (2 3/4-inch) muffin tins lined with paper baking cups.
11. Bake 20 minutes or until lightly brown.
12. Cool 10 minutes before serving.
13. Makes 12 muffins.

water, bran, lowfat milk, canola oil, egg whites, sugar, flour, baking powder, salt, cranberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=955908 (may not work)