 |
Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 16 |
|
Very moist and tasty muffin! The kids love them too! Adapted from a Butter Buster's cookbook by Pam Mycoskie Ingredients:
3/4 cup whole wheat flour |
3/4 cup white flour |
1/2 cup sugar (or 1/4 c sugar and 3 pkg sweet n low) |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt (optional) |
1/2 teaspoon cinnamon |
1/2 cup egg beaters egg substitute (or 2 eggs or 4 egg whites) |
2 large bananas, mashed |
2/3 cup skim milk |
1/3 cup light corn syrup |
Directions:
1. Spray 16 muffin cups with nonfat cooking spray.
2. In a medium bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon.
3. In a large bowl, using a wire whisk, beat Egg Beaters.
4. Stir in mashed bananas, milk and corn syrup.
5. Add flour mixture; stir until blended. Spoon into muffin cups.
6. Bake at 400°F for 22-25 minutes. Cool 5 minutes in pan. Per sugar serving: 148 cal., 0.6g fat (4%), 0mg chol., 1g fiber, 4g pro., 33g carb., 117mg sod. Per W&L serving: 132 cal., 29g carb. Butter Busters by Pam Mycoskie.
|
|