| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
All purpose flour |
| 1/2 |
c |
Grape nuts cereal, I use one |
|
|
cup |
| 1/2 |
c |
Sugar |
| 1/2 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 1/4 |
t |
Salt |
| 2 |
|
Ripe bananas, mashed about |
|
|
1 cup |
| 1/2 |
c |
Plain nonfat-yogurt |
| 1/4 |
c |
Egg substitute, I use two |
|
|
egg whites |
| 1/2 |
t |
Vanilla extract |
INSTRUCTIONS
I got this out of the Good Housekeeping Magazine a couple of years
ago. Preheat oven to 350 degrees. Spray 2 muffin tins (enough for 12
muffins) In medium bowl, mix first six ingredients. In large bowl, mix
bananas, yogurt, egg substitute, vanilla well, stir into flour
mixture. Spoon batter into greased muffin pans. Bake muffins 20
minutes or until tops are golden and toothpick inserted in center of
muffin comes out clean. Remove muffins from pan to wire racks to cool.
I like to take a couple of these in with me to work in the morning. My
15 year old daughter takes them in to school with her. Posted to
Kitmailbox Digest 21 Feb 97 by jm22@sce.cornell.edu on Feb 20, 1997.
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