Banana Bran Bread And Muffins — 3 Ww Points

It is possible to endure in this life but to do it in a self-righteous, resentful survivor-spirit that is self-pitying and angry at those who do not shoulder the burden with you while being inwardly proud of your grit. Instead of the fruit of the Spirit, there is bitterness and joylessness. In truth, God may not consider this kind of life to be one of endurance, and certainly not one of “great endurance” (2 Cor. 6:4). Paul endured with the inner graces of the Spirit. Sweet endurance is what the Scripture here enjoins… Sweet in-Spirited endurance testiﬁes to the reality of Christ and that He is worth our trust and service.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Eggs		Breads, Breakfast, Success, Weight watc	12	Servings

INGREDIENTS

1 1/2	c	Flour
1/2	c	Sugar
2	t	Baking powder
1/2	t	Baking soda
1/4	t	Salt
1		Egg
2		Bananas, or 3 mashed1.5cup
1 1/2	c	100% BranÂ® cereal
1/4	c	Water
2	T	Oil
1	t	Vanilla

INSTRUCTIONS

Heat oven to 350 degrees. Coat a 9x5x3" pan with no-stick cooking
spray. Mix flour, sugar, baking powder, baking soda & salt in large
bowl. In a separate medium size bowl, beat egg, then stir in bananas,
cereal, water, oil & vanilla. Add this mixture to the flour mixture,
stir until just moistened (batter will be lumpy). Pour into pan &  bake
55-65 minutes or until toothpick comes out clean. Cool 10  minutes,
then remove from pan & cool completely on a rack. (For  easier slicing,
wrap & store overnight). Formatted to MC by Janestarr  JaneStarr's
notes: I assumed 12 servings for MC nutritional analysis.  I used 1
large egg and 2 medium bananas in an 8" loaf pan for 55  mins. Would've
been better with 3 bananas or baked for 5 mins less.  Per MasterCook
Using 1 large egg: 157 cals, 3.3 g fat (18%CFF), 3.2 g  fiber =3 Weight
Watcher Points  This recipe was originally submitted to the lowfat list
by Karen.  JaneStarr's experiments: To make Muffin Tops in specialty
pan: 4/21/99  experiment: At 350 degrees:  Used: 3 med / large bananas.
Made: 24 mini-muffin tops (1 generous  mini-scoop each to fill tins)
plus 3 giant Muffin toppers (2 large  scoops each to fill)  baked minis
for 15 mins (came out a bit pale-colored & a bit dry --  next time up
temp to 375 and bake for 10 mins) baked giants for 19  mins(came out
nicely browned and moist)  I used non-stick spray on the minis since
pan is not non-stick. Next  time I will also spray cups of non-stick
Giant muffin-topper tin.  mini-muffin tops came out to 1 point per
muffin top. (A "normal"  serving would be 3 muffin tops which is the
equiv. of 1 small regular  muffin.)  Large Muffin tops= 2 regular
full-size muffins = 6 points  Recipe by: healthy-recipes@onelist.com &
adapted by JaneStarr  Posted to EAT-LF Digest by "Jane Paquet"
<janestarr@home.com> on Apr  27, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Can’t change? Jesus frees us”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 117 Calories From Fat: 25 Total Fat: 2.9g Cholesterol: 15.5mg Sodium: 188.6mg Potassium: 23.4mg Carbohydrates: 20.5g Fiber: <1g Sugar: 8.4g Protein: 2.1g