Recipes

Fat Free Banana-Crunch Muffins

Ingredients:

1 cup all-purpose flour 1/2 cup wheat & barley cereal nuggets (e.g., Grape Nuts) 1/2 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt

2 medium-size ripe bananas, mashed (about 1 cup) 1/2 cup plain nonfat yogurt 1/4 cup thawed frozen no-cholesterol egg subsitute 1/2 teaspoon vanilla extract

Preparation:

1. Preheat oven to 350 degrees F. Spray 24 mini muffin-pan cups (1.75" x 1") with nonstick cooking spray. *

2. In medium bowl, mix first 6 ingredients.

3. In large bowl, with wire wisk or fork, mix bananas, yogurt, egg substitute, and vanilla well. Stir in flour mixture until just moistened.

4. Spoon batter into muffin-pan cups. Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffins comes out clean. Remove from muffin-pan cups to wire racks. Serve muffins warm or cool on wire racks to serve later.

*Or, for larger muffins, use twelve 2.5" x 1.25" muffin-pan cups; bake for about 30 minutes.

Preparation time: 40 minutes
Serves: 24

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