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  Recipe Home » Breads » Banana-Rhubarb Muffins
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  Banana-Rhubarb Muffins
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 170
Ingredients:
2 Egg whites or 1/4 cup cholesterol free egg product
2/3 cup Skim milk
1/4 cup Vegetable oil
2 cup Oat flour blend
1/2 cup Sugar
1/2 cup Mashed ripe banana
1 tbsp Baking powder
1/2 tsp Salt
1/2 tsp Nutmeg
2/3 cup Chopped fresh rhubarb or frozen rhubarb, thawed and well drained
Instructions:
Servings: Makes 12 Calories: 170 per serving

Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with
vegetable cooking spray or line with paper baking cups. In
medium-sized bowl beat egg whites with fork; stir in milk and oil.
Add remaining ingredients except rhubarb, mixing just until flour is
moistened (batter will be lumpy). Fold in rhubarb. Divide batter
among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or
until golden brown. Immediately remove muffins from pan; cool on wire
racks.

Source: Women's Day, Meals in Minutes, August 1990. Posted by Linda
Davis
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