Jeanine's Sugar-Free Cherry Oat Muffins

• 1 14 cups unbleached flour
• 1 14 teaspoons baking powder
• 34 teaspoon baking soda
• 14 teaspoon morton lite salt (or regular)
• 23 cup black cherry all-fruit spread
• 13 cup apple juice concentrate
• 12 cup cherry juice concentrate
• 2 12-3 tablespoons canola oil or 2 12-3 tablespoons safflower oil
• 14 cup water
• 2 egg whites or 13 cup egg white substitute
• 1 12 cups thin-rolled quick oats

1. Preheat oven to 350 degrees.
2. Sift together flour, baking powder, baking soda, and salt.
3. Set aside.
4. In a separate bowl, lightly beat egg whites, and stir in all wet ingredients.
5. Pour liquid mixture over dry ingredients, and mix with a fork, just until moistened.
6. Then gently fold in oats.
7. Fill muffin cups 3/4 full, and bake at 350 degrees for 18 to 23 minutes.
8. Muffins are done when a toothpick inserted comes out clean.
9. Let cool 10-15 minutes for non-stick removal of paper muffin cups.
10. Serve warm or at room temperature, not refrigerated.

flour, baking powder, baking soda, salt, black cherry, apple juice concentrate, cherry juice concentrate, canola oil, water, egg whites, thinrolled

Taken from www.food.com/recipe/jeanines-sugar-free-cherry-oat-muffins-307102 (may not work)