1/8 c. safflower butter
4 egg whites or egg substitute
20 oz. can unsweetened crushed pineapple with juice
1 tsp. lemon juice
2 c. whole wheat pastry flour
1/2 c. oat flour
1 tsp. baking soda
2 tsp. baking powder
2 tsp. powdered Vitamin C (optional)
1/2 c. raisins
1/4 c. water

Beat together butter, water, egg whites, pineapple, 1/4 cup raisins and lemon juice. Add flour, baking soda and powder, Vitamin C. Beat well. Spoon batter into muffin tins sprayed with vegetable oil (Pam). Bake approximately 20 minutes at 350 degrees or until toothpick comes out clean when stuck in middle.