Title: Banana Raisin Muffins
Categories: Bread Lowcal
Yield: 12 Servings

2	c	Oatmeal flour
2	tb	Baking powder
3/4	ts	Cinnamon
1/2	ts	Salt
1/3	c	Sugar
1/3	c	Unsweetened applesauce
2		Egg whites
1	ts	Vanilla extract
1	c	Mashed bananas
1/3	c	Branflakes
1/3	c	Raisins

Sift together the dry ingredients; set aside. Beat together well the sugar, applesauce, egg whites, and extracts. Stir in bananas, branflakes, and raisins. Add the flour mixture and stir just until moistened. Spoon into 12 muffin cups coated with cooking spray. Bake at 400=B0 F. for 20 minutes or until done.

per muffin: 113 Kcal 1.0g fat (0g sat fat) 8% CFF 382mg Na 2.4g fiber (3.4g PRO/ 1.0g FAT/ 23.9g CHO)=20 Exchanges: 1 STARCH/BREAD, 1/2 FRUIT

~ - - - - - - - - - - - - - - - - -=20

NOTES : 1. To make oatmeal flour, process oatmeal in a blender. 2. Regular all-purpose white flour may be substituted in this recipe. per muffin: 133 Kcal 0.3g fat (0.1g sat fat) 2% CFF 229mg Na 0.8g fiber 3. SODIUM: The oatmeal flour and baking powder are the main sources of sodium in these muffins. Using white flour instead of the oatmeal flour will save 153mg Na per muffin. Using low-sodium baking powder will save 179mg Na per muffin. A further 30mg Na per muffin can be saved by omitting the salt. If all steps are taken, each muffin would have only 20mg Na.=20 Nutr. Assoc. : 32790 0 0 0 0 0 0 0 0 1225 0

Recipe By : Rosemary Winters

From: Rosie@iadfw.Net Date: Mon, 02 Oct 1995 22:47:09 -0500

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