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J. Hampton Keathley

    • Triple-Grain Banana Raisin Muffins

    Posted on
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    (0)
    CATEGORY CUISINE TAG YIELD
    12 Servings

    INGREDIENTS

    1 c Rolled oats, ground
    1 c Whole wheat flour
    1 ts Cinnamon
    1 1/2 Tsp baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    3/4 c Orange juice
    1/2 c Cooked brown rice
    1/4 c Maple syrup
    2 tb Unsweetened applesauce
    1 ts Vanilla extract
    2 md Ripe bananas, mashed
    1/4 c Raisins

    INSTRUCTIONS

    Recipe by Lisa Rivero, Outpost Exchange Columnist, Printed in the Milwaukee
Journal/Sentinel, October 20, 1996
Preheat oven to 350 degrees F. Spray 12 muffin muffin cups with vegetable
spray and set aside.
In medium bowl, whisk together dry ingredients.  Set aside.
Combine juice, rice, syrup, applesauce and vanilla in blender container.
Blend on high speed until very smooth.  Pour blended mixture into dry
ingredients.  Add mashed banana and raisins and stir until just combined.
Spoon batter into prepared muffin cups.  Bake in preheated oven 20-25
minutes or until toothpick comes out clean.  Cool 10 minutes, then transfer
to cooling rack.
Notes: * Ground rolled oats to a fine flour in blender.
* You may substitute chopped walnuts for raisins, if desired.
* I used half maple syrup and 1/2 honey
Per muffin: Cal 116, Fat .8g (6.1% CFF), Cholest 0, Carbo 25.6g, Protein
2.9g, Sodium 189mg,
Posted to Digest eat-lf.v096.n214
Date: Sun, 10 Nov 1996 10:47:11 -0600 (CST)
From: "Natalie Frankel" <Natalie.Frankel@mixcom.com>

    A Message from our Provider:

    “Do you only BELIEVE in God? How about loving him!”

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