Place paper baking cups in muffin pan, and coat with vegetable cooking
spray. Combine flour and next 3 ingredients in a large bowl. Whisk together
egg substitute and next 3 ingredients. Stir in banana. Add to dry
ingredients, stirring just until moistened. Spoon into baking cups, filling
two-thirds full.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes
out clean. Remove from pans immediately, and cool on a wire rack. Dust with
powdered sugar.
Per cupcake: Calories 153, Fat 1.9g.
Posted to MM-Recipes Digest V4 #318 by Julie Bertholf
<jewel1@ix.netcom.com> on Dec 07, 1997
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