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Oat-whole Wheat Banana Muffins

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CATEGORY CUISINE TAG YIELD
Dairy, Grains, Eggs 1 Servings

INGREDIENTS

1 1/2 c Uncooked quick rolled oats
1 1/2 c Whole wheat flour
1/3 c Packed brown sugar
3 t Baking powder
1/2 t Ground cinnamon
1/4 t Ground ginger
1/4 t Salt
1 c Fresh or dried blueberries
optional*
1 c Skim milk
1/2 c 1 medium mashed ripe
banana
2 T Walnut oil or corn oil
1 Egg, beaten"**

INSTRUCTIONS

These are two favorite recipes from Bea Ojakangas' "Light  Muffins-Over
60 Recipes for Sweet and Savory Low Fat Muffins &  Spreads".  Preheat
oven to 400 degrees. Spray a 12 cup muffin tin with PAM . In a  large
bowl, thoroughly mix the the rolled oats with the whole wheat  flour,
brown sugar, baking powder, ginger, cinnamon and salt. Add the
blueberries if using, and stir gently until they are distributed
evenly in the mixture.. In a small bowl, stir together the milk,
banana, oil and egg or substitute until blended. Add liquid
ingredients to dry ingredients and stir until just moistened, about  20
strokes. Spoon batter into the muffin cups, dividing evenly. Bake  for
15 to 20 minutes , or until a wooden toothpick comes out clean.  Cool
in the tin for 3 minutes, then to rack or table. Makes 12  muffins, per
muffin 154 calories (21% from fat) 3 g. fat,3 g. fiber  *I have not
used blueberries in my making but without this is a dense,  flavorful
muffin, great for a quick breakfast.  ** I use Egg Beaters which would
reduce the fat content somewhat.  Posted to EAT-LF Digest by "Jo in
Minnesota" <josiem@tekstar.com> on  Jun 12, 1999, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1243
Calories From Fat: 24
Total Fat: 2.9g
Cholesterol: 4.9mg
Sodium: 2174.2mg
Potassium: 1225mg
Carbohydrates: 280.1g
Fiber: 12.3g
Sugar: 113g
Protein: 30.1g


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