| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Muffins | 18 | Servings | |
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 1/3 | c | Granulated sugar |
| 1/3 | c | Packed brown sugar |
| 1 | tb | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ts | Ground allspice |
| 1 | ts | Ground ginger |
| 1 | c | Mashed ripe banana (about 2 small) |
| 2/3 | c | 2% low-fat milk |
| 1/3 | c | Low-fat buttermilk |
| 1/3 | c | Light ricotta cheese |
| 2 | tb | Vegetable oil |
| 1 | tb | Vanilla extract |
| 1 | lg | Egg white |
| 1 | lg | Egg |
| Cooking spray |
INSTRUCTIONS
1. Preheat oven to 400°. 2. Combine first 8 ingredients in a large bowl, and make a well in center of mixture. Combine banana and next 7 ingredients (banana through egg) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups coated with cooking spray. 3. Bake at 400° for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack. Yield: 1 1/2 dozen (serving size: 1 muffin). CALORIES 125 (17% from fat); FAT 2.4 g (sat 0.8 g, mono 0.7 g, poly 0.9 g); PROTEIN 3.2 g; CARB 22.6 g; FlBER 0.8 g; CHOL 13 mg; IRON 1 mg; SODIUM 194 mg; CALC 59 mg Recipe by: From Cooking Light, Sept. 1997 Posted to MC-Recipe Digest V1 #740 by C4 <c4@groupz.net> on Aug 13, 1997
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