Banana-rhubarb muffins

Yield: 12 Servings

Measure Ingredient
2 Egg whites or 1/4 cup cholesterol free egg product
⅔ cup Skim milk
¼ cup Vegetable oil
2 cups Oat flour blend
½ cup Sugar
½ cup Mashed ripe banana
1 tablespoon Baking powder
½ teaspoon Salt
½ teaspoon Nutmeg
⅔ cup Chopped fresh rhubarb or frozen rhubarb, thawed and well drained

Servings: Makes 12 Calories: 170 per serving Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium-sized bowl beat egg whites with fork; stir in milk and oil.

Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks.

Source: Women's Day, Meals in Minutes, August 1990. Posted by Linda Davis

Similar recipes