| 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 |
Brown sugar; packed |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Ground allspice |
| 1 |
ts |
Ground ginger |
| 1 |
c |
Mashed bananas |
| 2/3 |
c |
Skim milk |
| 1/3 |
c |
Buttermilk |
| 1/3 |
c |
Ricotta cheese; part skim milk |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Vanilla extract |
| 1 |
lg |
Egg white |
| 1 |
lg |
Egg |
INSTRUCTIONS
Preheat oven to 400.
Combine first seven ingredients in a large bowl, and make a well in center
of mixture. Combine banana and next seven ingredients in a bowl, and add to
flour mixture. Stir just until moist. Spoon batter into 18 muffin cups
lined with paper or foil liners.
Bake at 400 for 18 minutes or until done. Remove from pans immediately, and
cool on a wire rack.
Per serving: 131 Calories; 2g Fat (16% calories from fat); 3g Protein; 24g
Carbohydrate; 12mg Cholesterol; 154mg Sodium
Recipe by: Cooking Light (September 1997) (modified) Posted to Digest
eat-lf.v097.n219 by Joanne McAndrews Eisenman <jmca@nwu.edu> on Aug 31,
1997
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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”