Yield: 12 Servings
|1 cup||Skim Milk|
|½ cup||Whole-Bran Cereal; Not Flakes|
|2 larges||Bananas; Pureed, Abt 1 C|
|2 teaspoons||Vegetable Oil; Note 1|
|¼ cup||Egg Beaters® 99% Egg Substitute; Plus|
|1 tablespoon||Egg Beaters® 99% Egg Substitute; Note 2|
|1 teaspoon||Baking Powder|
|½ teaspoon||Baking Soda|
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.