Banana raisin bran muffins - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsifted all-purpose flour |
| 1 | cup | Unprocessed bran |
| ¼ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| ½ | cup | Pitted prunes |
| 1 | tablespoon | Water |
| ½ | cup | (1 md) mashed ripe banana |
| 1 | 8-oz container plain low-fat or nonfat yogurt | |
| 2 | Large egg whites | |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | Golden raisins |
| ½ | medium | Banana (optional) |
| 1 | teaspoon | Lemon juice (optional) |
Directions
1. Heat oven to 375'F. Grease six 3-inch crown muffin-pan cups. In large bowl, combine flour, bran, sugar, baking powder, baking soda, cinnamon, and salt.
2. In food processor fitted with chopping blade or blender, combine prunes and water. Process or blend until prunes ae pureed into a thick paste. Add banana, yogurt, egg whites, and vanilla; process just until mixed.
3. Stir yogurt mixture into flour mixture just until flour is moistened. (Batter should be lumpy.) Fold in raisins.
4. Using ice-cream scoop or large spoon, divide batter among greased cups. If desired, cut ½ banana into ¼-inch-thick slices; place 2 slices on top of each muffin and brush lightly with lemon juice.
5. Bake 25 to 30 minutes or until centers spring back when lightly pressed with fingertip. Cool muffins in pan on wire rack 5 minutes.
Remove from pan and serve.
Country Living/Oct/93 Scanned & fixed by DP & GG