Title: Banana-Ginger Bran Muffins
Categories: Fruit Bread
Yield: 10 Servings

1 1/2	c	Ripe banana; mashed (about 3 large bananas)
2	ts	Baking powder
1/2	ts	Baking soda
2		Egg whites
1/2	ts	Salt
1/2	c	Light brown sugar; plus
2	tb	Light brown sugar
1/2	c	Oat bran
1	ts	Ground ginger
1	tb	Margarine; melted
1/4	c	Crystallized ginger finely chopped
1	ts	Vanilla extract
		Peel of 1 lemon Grated
1/4	c	Golden raisins
3/4	c	All-purpose flour
1	tb	Powdered sugar
3/4	c	Whole-wheat flour
1	tb	Lemon juice
DATA PER SERVING
203	x	*Calories
46	x	*Gm Carbohydrates
		*Gm Monosat Fat
4	x	*Gm Protein
126	x	*Mg Sodium
		*Gm Polyunsat Fat
2	x	*Gm Fat

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

previous

next