Oat-whole wheat banana muffins

1 servings

Ingredients

Quantity Ingredient
1½ cup Uncooked quick rolled oats
1½ cup Whole wheat flour
⅓ cup Packed brown sugar
3 teaspoons Baking powder
½ teaspoon Ground cinnamon
¼ teaspoon Ground ginger
¼ teaspoon Salt
1 cup Fresh or dried blueberries; (optional)*
1 cup Skim milk
½ cup (1 medium) mashed ripe banana
2 tablespoons Walnut oil or corn oil
1 large Egg; beaten\"**

Directions

These are two favorite recipes from Bea Ojakangas' "Light Muffins-Over 60 Recipes for Sweet and Savory Low Fat Muffins & Spreads".

Preheat oven to 400 degrees. Spray a 12 cup muffin tin with PAM . In a large bowl, thoroughly mix the the rolled oats with the whole wheat flour, brown sugar, baking powder, ginger, cinnamon and salt. Add the blueberries if using, and stir gently until they are distributed evenly in the mixture.. In a small bowl, stir together the milk, banana, oil and egg or substitute until blended. Add liquid ingredients to dry ingredients and stir until just moistened, about 20 strokes. Spoon batter into the muffin cups, dividing evenly. Bake for 15 to 20 minutes , or until a wooden toothpick comes out clean. Cool in the tin for 3 minutes, then to rack or table. Makes 12 muffins, per muffin 154 calories (21% from fat) 3 g. fat,3 g. fiber

*I have not used blueberries in my making but without this is a dense, flavorful muffin, great for a quick breakfast.

** I use Egg Beaters which would reduce the fat content somewhat.

Posted to EAT-LF Digest by "Jo in Minnesota" <josiem@...> on Jun 12, 1999, converted by MM_Buster v2.0l.

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