OATMEAL-RAISIN MUFFINS

1/3 cup shortening
1/2 cup brown sugar, packed.
4 egg whites
1 1/2 cups quick-cooking oats, uncooked
1 1/4 cups flour
1 1/2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup smooth pineapple sauce or 1 cup applesauce
2 tbsp water
1 cup dark seedless raisins

Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray or line with paper liners.

Cream shortening and sugar. Add egg whites, beat until fairly smooth. Add oats, flour, cinnamon, salt baking powder, baking soda, pineapple (or apple)sauce and 2 tablespoons water, stir until moistened (batter will be lumpy). Fold raisins into batter. Spoon batter into prepared muffin-pan cups.

Bake 20-25 minutes until golden and toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan.

Serve warm. Or cool on wire rack to serve later, reheat is desired.

Makes 12 muffins
Source: Fall Baking Favorites from Duncan Hines, Crisco and JIF