Oatmeal-Raisin Muffins

• 1 1/3 Tbsp. vinegar
• 1 c. (approximately) skim milk
• 1 c. quick cooking oatmeal
• 1/3 c. raisins
• 2 egg whites
• 1/3 c. brown sugar
• 1/4 c. vegetable oil
• 1 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1 1/2 c. all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 c. sugar
• 1 egg
• 1/2 c. buttermilk
• 1/3 c. (5 1/3 Tbsp.) butter, melted
• 1/4 c. orange marmalade
• 1/2 c. finely chopped fresh cranberries

1. These small, moist, bite-size muffins are best served slightly warmed, so if you make them ahead, reheat them on a baking sheet in a hot oven for a few minutes before serving and then toss again in cinnamon sugar. At Thanksgiving time, you might want to buy a few extra bags of cranberries and store them in the freezer so you can make cranberry muffins all year long. These should be made in small cupcake pans, those with a top diameter of 1 3/4-inches.

vinegar, milk, oatmeal, raisins, egg whites, brown sugar, vegetable oil, flour, baking powder, baking soda, cinnamon, salt, flour, baking soda, baking powder, salt, sugar, egg, buttermilk, butter, orange marmalade, fresh cranberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11829 (may not work)