Title: Suzanne's Very, Very Low Fat Banana Walnut Mu
Categories: Muffins
Yield: 24 Servings

4	c	All-purpose flour
1	tb	Baking powder
2	ts	Baking soda
1	ts	Salt
2	c	Sugar
1/2	c	Prune puree (use babyfood or
		Levkar or make your own)
1/2	c	Unflavored nonfat yoghurt
2	tb	Salad oil
1	tb	Vanilla
2	c	(about 4) mashed ripe
		Bananas
1/2	c	(about 1) diced banana
5	lg	Egg whites
1/8	ts	Cream of tartar
1/3	c	Finely chopped walnuts

Combine flour, baking powder, baking soda, and salt; set aside.

With a mixer, blend together 1 3/4 cups of the sugar, prune puree, yogurt, oil, and vanilla. Fold in mashed and diced bananas; set aside.

In a clean bowl with clean beaters, beat egg whites with cream of tartar until whites are foamy. Gradually add remaining sugar (about a tablespoon at a time), beating until whites form soft peaks, about 4 minutes.

Gently fold whites into banana mixture, then fold in flour mixture until just blended. Don't overmix or muffins will be tough.

Line two 12-cup muffin pans with cupcake liners. Fill to top; sprinkle walnuts over top. Bake at 350 degrees until muffins are just firm to touch and edges are golden, about 25 minutes. Cool on racks; serve warm or at room temperature. Store airtight up to a day at room temperature; freeze airtight for longer storage.

From: Lir119

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