anna banana's nearly non-fat muffins

Categories
Bread
Yield
12 Servings
MeasureIngredient
3 larges Ripe bananas
¾ cup Sugar
½ cup Applesauce
2 larges Eggs
3 tablespoons Plain yogurt or low fat sour cream
1 teaspoon Baking soda
1¾ cup Whole wheat flower
¼ cup Wheat germ or crunchy granola

From: Prozac90mg@...

Date: Fri, 5 Jul 1996 06:35:45 -0400 Did you know that you can substitute plain applesauce for the oil in many recipes? You can... try it next time you make a packaged cake or brownie mix. This recipe is a good one. The riper the bananas, the better. You can save old, soft, peeled bananas in the freezer until you want to make these delicious muffins.

You can also add chopped nuts, raisins, carob or chocolate chips or any other surprise treat !

EQUIPMENT: Big mixing bowl, potato masher, measuring spoons and cups, muffin pan and muffin papers.

METHOD: HEAToven to 375 degrees. MASH the bananas in the big mixing bowl with the potato masher. ADD the sugar, eggs and applesauce and mix well.

STIR baking soda into yogurt or sour cream and it will become foamy which makes the muffins rise. ADD the flour and wheat germ and stir until just mixed (muffins won't rise if you overmix). SPOON mixture into muffin papers in muffin pan. BAKE about 10 -15 minutes until done.

JEWISH-FOOD digest 233

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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