| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
All-purpose flour |
| 1 |
tb |
Baking powder |
| 2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 2 |
c |
Sugar |
| 1/2 |
c |
Prunes; pureed, or use baby food prunes |
| 1/2 |
c |
Plain nonfat yogurt |
| 2 |
tb |
Oil |
| 1 |
tb |
Vanilla |
| 2 |
c |
Bananas; mashed |
| 1/2 |
c |
Bananas; diced |
| 5 |
|
Egg whites |
| 1/8 |
ts |
Cream of tartar |
| 1/3 |
|
Walnuts; finely chopped |
INSTRUCTIONS
Combine flour, baking powder, soda and salt, set aside. With a mixer, blend
together 1 3/4 cups of the sugar, prune puree, yogurt, oil and vanilla.
Fold in mashed and diced bananas. In a clean bowl with clean beaters, beat
egg whites, and cream of tartar until whites are foamy. Gradually add
remaining sugar, beating until whites form soft peaks. About 4 minutes.
Gently fold whites into banana mixture, then fold in flour mixture until
just blended. Don't overmix or muffins will be tough. Line muffin pans with
liners. Fill to top; evenly distribute walnuts over tops. Bake in 350 until
muffins are just firm to the touch and edges are golden, about 25 minutes.
24 Servings. Calories: 191; Fat: 1 gram.
Posted to recipelu-digest Volume 01 Number 181 by Lee Theis
<theis@geocities.com> on Oct 29, 1997
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”