Banana-Rhubarb Muffins

Title:
Banana-Rhubarb Muffins

Yield:
12 Servings

Categories:
Muffins,
Bread




Ingredients:





     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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini