Low-fat banana nut muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whole wheat flour |
| 1 | cup | Packed brown sugar |
| 1 | tablespoon | Baking powder |
| 1 | tablespoon | Allspice ( or pumpkin pie |
| Spice) | ||
| ¼ | teaspoon | Baking soda |
| 4 | Egg beaters (= 4 eggs) | |
| 1½ | cup | Mashed bananas |
| ½ | cup | Fat Free Macadamia Nut |
| Coffee Creamer | ||
| 1 | ENVELOPE of LIQUID Butter | |
| Buds Powder (for that | ||
| Buttery taste) | ||
| (Do not use Butter Buds | ||
| SPRINKLES) | ||
| 1 | tablespoon | Vanilla |
| ½ | cup | Chopped walnuts |
Directions
Preheat oven to 400 degrees. Lightly coat a muffin pan with pam.
In a large bowl combine flour,1 brown sugar, baking powder, allspice and baking soda, set aside.
In another large bowl, beat egg beaters until foamy. Add bananas, dry envelope of liquid butter buds (don't reconstitute, just throw in dry), coffee creamer and vanilla.
Stir into dry ingredients until just blended.
Fold in nuts.
Pour into prepared muffin pan and bake at 400 degrees for 20-22 minutes, until a toothpick comes out clean.
About 15% CFF. Converted to MM by Donna Webster Donna@...
Submitted By DONNA@... On TUE, 31 OCT 1995 151630 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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