Banana-Rhubarb Muffins

BANANA-RHUBARB MUFFINS

12 Preparation Time :

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

12 Calories:

170 per serving

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

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 - - - - - - - - - - - - - - - - - -