Banana bran muffins

Yield: 12 Servings

Measure Ingredient
1 cup Skim Milk
½ cup Whole-Bran Cereal; Not Flakes
2 larges Bananas; Pureed, Abt 1 C
¼ cup Sugar
2 teaspoons Vegetable Oil; Note 1
¼ cup Egg BeatersĀ® 99% Egg Substitute; Plus
1 tablespoon Egg BeatersĀ® 99% Egg Substitute; Note 2
1 teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt

Note 1:Original recipe used 2 Tbsp vegetable oil Note 2: Original recipe used 1 lg egg, lightly beaten Preheat oven to 375F. Grease a muffin pan with 2½-inch-diameter cups with non-stick cooking spray. In a medium pan, heat milk to scalding; remove from heat and stir in cereal. Let mixture cool, then stir in bananas, sugar, oil and egg.

Sift flour, baking powder, baking soda and salt into a large bowl. Add banana-cereal mixture. Stir until dry ingredients are moistened. Fill each muffin cup ⅔ full with batter. Bake 20 to 22 minutes or until a wooden pick inserted in center comes out clean.

Makes 12 muffins.

Per muffin: 108 calories, 3g fat, 2g protein, 19g carbohydrates, 20mg cholesterol, 167mg salt.

Entered into MasterCook by Reggie Dwork <reggie@...> With permission from The San Jose Mercury News newspaper.

NOTES : Cal 44⅒ Total Fat 0.9g Sat Fat 0.1g Carb 8.4g Fib 0.3g Pro 1.2g Sod 147mg CFF 16⅘%

Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Nov 02, 1998, converted by MM_Buster v2.0l.

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