Banana-Millet Muffins

Title:
Banana-Millet Muffins

Yield:
12 Servings

Categories:
Bread/muffi,
Fruits,
Grains,
Low-Fat




Ingredients:





     2 c  Whole wheat flour


   1/4 c  Soy Flour; Plus


     1 tb Soy Flour


     2 ts Baking soda


   1/2 ts Salt


   1/3 c  Millet


   1/2 c  Applesauce


     2 lg Egg Beaters? 99% Egg


          -Substitute; Or Equiv


     2 c  Bananas; Mashed, Overripe


   1/4 c  Golden raisins






 Preheat oven to 350 F.  In a large bowl, mix together flours, baking soda,


 salt, and millet. Set aside.


 


 In blender, puree on high speed the applesauce, egg or equivilent, bananas


 and raisins.  Add wet stuff to dry, moisten evenly.


 


 Spoon batter into non-stick 12 muffin tin dividing evenly and bake 40-50


 minutes at 350 F or until browned.


 


 Remove muffins from pan, cool to room tempeerature.


 


 Wrap and chill.  Or eat on the spot.


 


 This is really good, not too sweet.  Actually, these are less sweet than


 zucchini bread.


 


 My calculations indicate approximately 7% calories from fat.  This could be


 reduced but I used regular soy flour.


 


 adapted from Zucchini Bread Adapted from _Sweet & Natural_ by Janet


 Warrington Posted by escott@gdwest.gd.com (Erin L Scott) to Fatfree


 


 From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)


 Posted to EAT-L Digest 23 October 96


 


 Date:    Thu, 24 Oct 1996 19:27:22 -0700


 


 From:    Reggie Dwork 


 


 NOTES : Cal 133.2


 


 Fat  1.1g


 


 Carb  27.9g


 


 Fib  3.6g


 


 Pro  5.3g


 


 Sod  329mg


 


 CFF  6.7%