Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | All-purpose flour |
| 1 tablespoon | Baking powder |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Salt |
| 2 cups | Sugar |
| ½ cup | Prunes; pureed, or use baby food prunes |
| ½ cup | Plain nonfat yogurt |
| 2 tablespoons | Oil |
| 1 tablespoon | Vanilla |
| 2 cups | Bananas; mashed |
| ½ cup | Bananas; diced |
| 5 | Egg whites |
| ⅛ teaspoon | Cream of tartar |
| ⅓ | Walnuts; finely chopped |
Combine flour, baking powder, soda and salt, set aside. With a mixer, blend together 1¾ cups of the sugar, prune puree, yogurt, oil and vanilla.
Fold in mashed and diced bananas. In a clean bowl with clean beaters, beat egg whites, and cream of tartar until whites are foamy. Gradually add remaining sugar, beating until whites form soft peaks. About 4 minutes.
Gently fold whites into banana mixture, then fold in flour mixture until just blended. Don't overmix or muffins will be tough. Line muffin pans with liners. Fill to top; evenly distribute walnuts over tops. Bake in 350 until muffins are just firm to the touch and edges are golden, about 25 minutes.
24 Servings. Calories: 191; Fat: 1 gram.
Posted to recipelu-digest Volume 01 Number 181 by Lee Theis <theis@...> on Oct 29, 1997