Banana-rhubarb muffins

 
                           BANANA-RHUBARB MUFFINS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Muffins                          Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Egg whites or 1/4 cup
                         -cholesterol free egg
                         -product
      2/3   c            Skim milk
      1/4   c            Vegetable oil
    2       c            Oat flour blend
      1/2   c            Sugar
      1/2   c            Mashed ripe banana
    1       tb           Baking powder
      1/2   ts           Salt
      1/2   ts           Nutmeg
      2/3   c            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
  
 
 
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