Post by chief_cook2 on Jul 22, 2003 21:10:15 GMT -6
These healthy banana muffins are made quickly with a blender
and are great for a breakfast-on-the-run! They freeze well, too.
1 cup all-purpose flour
1/2 cup quick-cooking oatmeal
1/4 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Nonstick cooking spray or shortening
1/3 cup skim or 1% milk
One egg or two egg whites
2 tablespoons cooking oil
One large ripe banana, cut up
Preheat the oven to 400-degrees. In a large mixing bowl stir together
the flour, oatmeal, brown sugar, baking powder, cinnamon, and salt.
Set aside. Lightly coat muffin pan with cooking spray or grease with
shortening. In a blender container combine milk, egg, and oil. Cover
and blend smooth. With blender running, add banana and blend into
mixture. Pour into dry ingredients and stir just until moistened.
Fill muffin pans 2/3 full. Bake in the 400-degree oven about 20
minutes or until a wooden toothpick inserted in center comes out
clean. Recipe makes 10 to 12 muffins.
Nutrition information could vary slightly depending on the type of
bread your use as well as which type of milk you prepare the French
toast. The information below is based on using 1% and a typical
store-bought loaf of cinnamon bread.
Calories 132, Total fat 4g, Saturated Fat <1g, Cholesterol 22mg,
Sodium 162mg, Carbohydrates 22g, Fiber 1g, Protein 3g.