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| Home -> [Bakery, Breads, Fruits, Muffins & Biscuits] -> [Banana-rhubarb muffins Recipe] |
Banana-rhubarb muffins
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Bakery, Breads, Fruits, Muffins & Biscuits |
Rating: |
0 |
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Ingredients:
| 2
| | Egg whites or ?cup | | | -cholesterol free egg | | | -product | | 2/3
| cup | Skim milk | | 1/4
| cup | Vegetable oil | | 2
| cup | Oat flour blend | | 1/2
| cup | Sugar | | 1/2
| cup | Mashed ripe banana | | 1
| tbsp | Baking powder | | 1/2
| tsp | Salt | | 1/2
| tsp | Nutmeg | | 2/3
| cup | Chopped fresh rhubarb or | | | -frozen rhubarb, thawed and | | | -well drained |
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Procedures:
| 1 | Servings: makes 12 calories: 170 per serving | | 2 | preheat oven to 400°F. | | 3 | Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. | | 4 | In medium-sized bowl beat egg whites with fork; stir in milk and oil. | | 5 | Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). | | 6 | Fold in rhubarb. | | 7 | Divide batter among prepared muffin cups, filling to top. | | 8 | Bake 20 to 25 minutes, or until golden brown. | | 9 | Immediately remove muffins from pan; cool on wire racks. |
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