Yield: 10 jumbo muff
| Measure | Ingredient |
|---|---|
| 3 cups | All-purpose flour |
| 1 cup | Packed brown sugar |
| 1 tablespoon | Baking powder |
| 1 teaspoon | Salt |
| ¼ teaspoon | Baking soda |
| ¼ teaspoon | Ground nutmeg |
| 4 \N | Large bananas |
| 1½ \N | (4-oz) containers refrigerated no-cholesterol egg substitute (3/4 Cup) |
| ⅓ cup | Salad oil |
| 1 \N | (8-oz) container strawberry banana low-fat yogurt |
| 1½ cup | Banana-nut cereal |
ABOUT 45 MINUTES BEFORE SERVING OR EARLY IN DAY- 1. Preheat oven to 375'F. Spray ten 3' by 1½" muffin-pan cups* with non-stick cooking spray.
2. In large bowl, mix flour, brown sugar, baking powder, salt, baking soda, and nutmeg.
3. Coarsely chop 1 banana; set aside. In bowl, with fork, mash remaining 3 bananas. Stir in egg substitute, salad oil, yogurt, and chopped banana. Stir banana mixture into flour mixture just until flour is moistened (batter will be lumpy).
4. Spoon half of batter into muffin pan cups; sprinkle with ¾ C banana-nut cereal. Spoon remaining batter, into muffin-pan cups; top with remaining cereal.
5. Bake muffins about 25 minutes or until golden and toothpick inserted in center comes out clean. Immediately remove muffins from pan; serve warm. Or, cool on wire rack; reheat to serve if desired.
Makes 10 jumbo muffins.
*Or use twenty 2 ½" by 1 ¼" muffin-pan cups. Bake 15 minutes or until brown.
Good Housekeeping/May'94/scanned & fixed by DP & GG