Banana and Oat Bran Muffins

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Title: Banana and Oat Bran Muffins
Yield: 1 Servings
Categories: Muffins, Low-Fat


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
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