banana & oat bran muffins

Categories
Muffins
Low fat
Yield
1 Servings
MeasureIngredient
1 cup All-purpose or unbleached
  White flour
1 cup Oat bran
1 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Ground cinnamon (I used 1 I plan to increase more)
¼ teaspoon Ground ginger (I used 1/2
⅛ teaspoon Salt (I omitted-usual for
  Me)
1 large Egg white(I omitted-dumb
  Question but what purpose
  Does it serve?)
1 cup Buttermilk (I used 1%-is
  There a real difference?)
¼ cup Packed light brown sugar
1 large Ripe banana, mashed (I used
Medium)
2 tablespoons Canola or safflower oil (I
  Used corn oil-Mazola)
1 tablespoon Mild honey, such as clover
  (I omitted)
½ teaspoon Grated orange zest (I
  Omitted-what is it?)

ts )

Preheat the oven to 400. Coat 12 standard muffin tin cups with nonstick spray(I use large paper muffin cups). In a medium bowl, combine the flour, oat bran, baking powder, baking soda, cinnamon, ginger and salt. Mix well. Add the egg white, buttermilk, sugar, banana, oil, honey and orange zest. Stir just until the dry ingredients are moistened; do not overmix. Didvide the batter evenly among the muffin cups. Bake on the center oven rack for 14 to 17 minutes, or until the tops are light brown. Loosen the muffins by rapping the pan sharply against the edge of the counter. Remove them immediately to a wire rack. Cool for 10 to 15 minutes before serving.

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