| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Vegetables, Eggs |
|
Bread/muffi, Fruits, Low fat |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Skim Milk |
| 1/2 |
c |
Whole-Bran Cereal; Not Flakes |
| 2 |
lg |
Bananas; Pureed, Abt 1 C |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Vegetable Oil; Note 1 |
| 1/4 |
c |
Egg Beaters® 99% Egg Substitute; Plus |
| 1 |
tb |
Egg Beaters® 99% Egg Substitute; Note 2 |
| 1 |
ts |
Baking Powder |
| 1/2 |
ts |
Baking Soda |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Note 1:Original recipe used 2 Tbsp vegetable oil
Note 2: Original recipe used 1 lg egg, lightly beaten
Preheat oven to 375F. Grease a muffin pan with 2 1/2-inch-diameter cups
with non-stick cooking spray. In a medium pan, heat milk to scalding;
remove from heat and stir in cereal. Let mixture cool, then stir in
bananas, sugar, oil and egg.
Sift flour, baking powder, baking soda and salt into a large bowl. Add
banana-cereal mixture. Stir until dry ingredients are moistened. Fill each
muffin cup 2/3 full with batter. Bake 20 to 22 minutes or until a wooden
pick inserted in center comes out clean.
Makes 12 muffins.
Per muffin: 108 calories, 3g fat, 2g protein, 19g carbohydrates, 20mg
cholesterol, 167mg salt.
Entered into MasterCook by Reggie Dwork <reggie@reggie.com>
With permission from The San Jose Mercury News newspaper.
NOTES : Cal 44.1 Total Fat 0.9g Sat Fat 0.1g Carb 8.4g Fib 0.3g Pro 1.2g
Sod 147mg CFF 16.8%
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 02,
1998, converted by MM_Buster v2.0l.
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