Triple-grain banana raisin muffins

12 Servings

Ingredients

Quantity Ingredient
1 cup Rolled oats, ground
1 cup Whole wheat flour
1 teaspoon Cinnamon
1½ Tsp baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¾ cup Orange juice
½ cup Cooked brown rice
¼ cup Maple syrup
2 tablespoons Unsweetened applesauce
1 teaspoon Vanilla extract
2 mediums Ripe bananas, mashed
¼ cup Raisins

Directions

Recipe by Lisa Rivero, Outpost Exchange Columnist, Printed in the Milwaukee Journal/Sentinel, October 20, 1996 Preheat oven to 350 degrees F. Spray 12 muffin muffin cups with vegetable spray and set aside.

In medium bowl, whisk together dry ingredients. Set aside.

Combine juice, rice, syrup, applesauce and vanilla in blender container.

Blend on high speed until very smooth. Pour blended mixture into dry ingredients. Add mashed banana and raisins and stir until just combined.

Spoon batter into prepared muffin cups. Bake in preheated oven 20-25 minutes or until toothpick comes out clean. Cool 10 minutes, then transfer to cooling rack.

Notes: * Ground rolled oats to a fine flour in blender.

* You may substitute chopped walnuts for raisins, if desired.

* I used half maple syrup and ½ honey Per muffin: Cal 116, Fat .8g (6⅒% CFF), Cholest 0, Carbo 25.6g, Protein 2.9g, Sodium 189mg,

Posted to Digest eat-lf.v096.n214 Date: Sun, 10 Nov 1996 10:47:11 -0600 (CST) From: "Natalie Frankel" <Natalie.Frankel@...>

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