Banana-ginger bran muffins

10 servings

Ingredients

Quantity Ingredient
-EDWARD GOLDEN (DRRK58A) preparation time 15 minutes
1½ cup Ripe banana; mashed (about 3 large bananas)
2 teaspoons Baking powder
½ teaspoon Baking soda
2 Egg whites
½ teaspoon Salt
½ cup Light brown sugar; plus
2 tablespoons Light brown sugar
½ cup Oat bran
1 teaspoon Ground ginger
203 xes *Calories
46 xes *Gm Carbohydrates
*Gm Monosat Fat
4 xes *Gm Protein
1 tablespoon Margarine; melted
¼ cup Crystallized ginger finely chopped
1 teaspoon Vanilla extract
Peel of 1 lemon Grated
¼ cup Golden raisins
¾ cup All-purpose flour
1 tablespoon Powdered sugar
¾ cup Whole-wheat flour
1 tablespoon Lemon juice
126 xes *Mg Sodium
*Gm Polyunsat Fat
2 xes *Gm Fat

Directions

DATA PER SERVING

0 x *Gm Saturated Fat 0 x *Mg Cholesterol 1. Spray muffin tins with a nonstick vegetable cooking spray; set aside.

2. With an electric mixer on medium-low speed combine the banana, egg whites, brown sugar, melted margarine, vanilla and lemon peel.

3. Sift together the all-purpose flour, whole-wheat flour, baking powder, soda, salt and ground ginger. Stir in the oat bran. Slowly add to the banana mixture, beating just to blend. Stir in the crystallized ginger and raisins 4. Spoon into the prepared muffin tins and bake in a preheated 375-degree oven 20 minutes or until the muffins test done. Remove the muffins from the tins and place on a cooling rack.

5. Stir together the powdered sugar and lemon juice to make a glaze.

Immediately brush over the hot muffins. Let cool a few minutes before serving.

Ed in Everett, WA.

Formatted by Elaine Radis Posted on P* 12/92

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