| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Rolled oats |
| 3/4 |
c |
Skim milk |
| 1 |
|
Egg; beaten lightly |
| 1/2 |
c |
Vegetable oil |
| 1/3 |
c |
Firmly packed light or dark-brown sugar |
| 1 |
lg |
Ripe banana; peeled and mashed |
| 1 1/4 |
c |
Sifted all-purpose flour or unsifted whole-wheat flour |
| 4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Here are some healthy and taste muffins From Reader's Digest "Eat Better
Live Better"
MAKES EIGHTEEN MUFFINS
1. Preheat oven to 425 degrees. Soak the oats in the milk in a mixing bowl
for 30 minutes, or until all the milk has been absorbed.
2. Combine the egg, oil, sugar, and mashed banana, beating until smooth,
and stir into the oat mixture.
3. Combine the dry ingredients in a second mixing bowl and make a well in
the center. Pour in the banana oat mixture and stir lightly-just until the
dry ingredients are moistened. Do not overbeat, or your muffins will be
tough and shot through with tunnels.
4. Grease muffin pans or line with crinkly paper cupcake liners and spoon
in the batter, half filling each cup. Bake for 15 minutes or until the
muffins are lightly browned and springy to the touch.
Posted to Digest bread-bakers.v097.n070 by ldd1@juno.com (Lisa D. Drummond)
on Nov 11, 1997
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