Banana spice muffins

Yield: 18 Servings

Measure Ingredient
2½ cup All-purpose flour
⅓ cup Granulated sugar
⅓ cup Packed brown sugar
1 tablespoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Ground allspice
1 teaspoon Ground ginger
1 cup Mashed ripe banana (about 2 small)
⅔ cup 2% low-fat milk
⅓ cup Low-fat buttermilk
⅓ cup Light ricotta cheese
2 tablespoons Vegetable oil
1 tablespoon Vanilla extract
1 large Egg white
1 large Egg
Cooking spray

1. Preheat oven to 400°.

2. Combine first 8 ingredients in a large bowl, and make a well in center of mixture. Combine banana and next 7 ingredients (banana through egg) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups coated with cooking spray.

3. Bake at 400° for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack. Yield: 1½ dozen (serving size: 1 muffin).

CALORIES 125 (17% from fat); FAT 2⅖ g (sat ⅘ g, mono 0.7 g, poly 0.9 g); PROTEIN 3⅕ g; CARB 22⅗ g; FlBER ⅘ g; CHOL 13 mg; IRON 1 mg; SODIUM 194 mg; CALC 59 mg

Recipe by: From Cooking Light, Sept. 1997 Posted to MC-Recipe Digest V1 #740 by C4 <c4@...> on Aug 13, 1997

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