Banana-Rhubarb Muffins

* Exported from MasterCook *

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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