Banana and Oat Bran Muffins

Title:
Banana and Oat Bran Muffins

Yield:
1 Servings

Categories:
Muffins,
Low-Fat




Ingredients:





     1 c  All-purpose or unbleached


          White flour


     1 c  Oat bran


     1 ts Baking powder


     1 ts Baking soda


   1/2 ts Ground cinnamon (I used 1


       ts -I plan to increase more)


   1/4 ts Ground ginger (I used 1/2


       ts )


   1/8 ts Salt (I omitted-usual for


          Me)


     1 lg Egg white(I omitted-dumb


          Question but what purpose


          Does it serve?)


     1 c  Buttermilk (I used 1%-is


          There a real difference?)


   1/4 c  Packed light brown sugar


     1 lg Ripe banana, mashed (I used


     2    Medium)


     2 tb Canola or safflower oil (I


          Used corn oil-Mazola)


     1 tb Mild honey, such as clover


          (I omitted)


   1/2 ts Grated orange zest (I


          Omitted-what is it?)






 Preheat the oven to 400. Coat 12 standard muffin tin cups with nonstick


 spray(I use large paper muffin cups). In a medium bowl, combine the flour,


 oat bran, baking powder, baking soda, cinnamon, ginger and salt. Mix well.


 Add the egg white, buttermilk, sugar, banana, oil, honey and orange zest.


 Stir just until the dry ingredients are moistened; do not overmix. Didvide


 the batter evenly among the muffin cups. Bake on the center oven rack for


 14 to 17 minutes, or until the tops are light brown. Loosen the muffins by


 rapping the pan sharply against the edge of the counter. Remove them


 immediately to a wire rack. Cool for 10 to 15 minutes before serving.


 Posted to MM-Recipes Digest  by "John Weber" 
on Feb 22, 98