| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Lu’s recipe, Sugar free |
1 |
Servings |
INGREDIENTS
| 3 |
|
Ripe bananas; mashed |
| 1/2 |
c |
Water |
| 1/3 |
c |
Vegetable oil |
| 1 |
c |
Blueberries; fresh or frozen |
| 1 |
lg |
Egg |
| 2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 2 1/4 |
ts |
Baking powder |
| 2 |
ts |
Cinnamon |
INSTRUCTIONS
1. In a large bowl mash bananas well, stir in water, oil and egg.
2. Mix in the flour, cinnamon, baking soda and powder and beat with a fork
about 2 minutes. The batter is thick at first, but loosens as you beat it.
3. Gently fold in the blueberries.
4. Fill greased muffin tins 3/4 full and bake at 350 degrees for 20
minutes.
NOTES : If using frozen fruits, thaw and drain before folding into the
batter. I originally got this from a great sugar free cookbook, have since
modified them a bit and make them almost every weekend. As these don't have
preservatives you'll need to eat them within 4 days or so.
Recipe by: RecipeLu
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RecipeLu
<recipelu@geocities.com> on Sep 20, 1997
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