| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Muffins, Breads |
12 |
Servings |
INGREDIENTS
| 2 |
|
Egg whites or 1/4 cup cholesterol free egg product |
| 2/3 |
c |
Skim milk |
| 1/4 |
c |
Vegetable oil |
| 2 |
c |
Oat flour blend |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Mashed ripe banana |
| 1 |
tb |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Nutmeg |
| 2/3 |
c |
Chopped fresh rhubarb or frozen rhubarb, thawed and well drained |
INSTRUCTIONS
Servings: Makes 12 Calories: 170 per serving
Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable
cooking spray or line with paper baking cups. In medium-sized bowl beat egg
whites with fork; stir in milk and oil. Add remaining ingredients except
rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold
in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake
20 to 25 minutes, or until golden brown. Immediately remove muffins from
pan; cool on wire racks.
Source: Women's Day, Meals in Minutes, August 1990. Posted by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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