Banana-rhubarb Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2: Egg whites or 1/4 cup cholesterol free egg product,
2/3 cup: Skim milk,
1/4 cup: Vegetable oil,
2 cup: Oat flour blend,
1/2 cup: Sugar,
1/2 cup: Mashed ripe banana,
1 tbsp: Baking powder,
1/2 tsp: Salt,
1/2 tsp: Nutmeg,
2/3 cup: Chopped fresh rhubarb or frozen rhubarb, thawed and well drained
Directions:
Servings: Makes 12 Calories: 170 per serving
Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with
vegetable cooking spray or line with paper baking cups. In
medium-sized bowl beat egg whites with fork; stir in milk and oil.
Add remaining ingredients except rhubarb, mixing just until flour is
moistened (batter will be lumpy). Fold in rhubarb. Divide batter
among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or
until golden brown. Immediately remove muffins from pan; cool on wire
racks.
Source: Womens Day, Meals in Minutes, August 1990. Posted by Linda
Davis
Source from luhu.jp
Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with
vegetable cooking spray or line with paper baking cups. In
medium-sized bowl beat egg whites with fork; stir in milk and oil.
Add remaining ingredients except rhubarb, mixing just until flour is
moistened (batter will be lumpy). Fold in rhubarb. Divide batter
among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or
until golden brown. Immediately remove muffins from pan; cool on wire
racks.
Source: Womens Day, Meals in Minutes, August 1990. Posted by Linda
Davis
Source from luhu.jp