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Banana Muffins




Source of Recipe


“Betty Crocker’s New Low-Fat, Low-Cholesterol Cookbook”
Exchanges
Yield: 12

1-1/2 c. mashed ripe bananas (3 large)
2 T. vegetable oil
1/4 c. egg substitute OR 2 egg whites
Artificial Sweetener (Splenda) equivalent to 1/3 c. sugar
2 c. Bisquick Reduced-Fat baking mix
1/2 c. raisins or chopped nuts, if desired

Heat oven to 400-F. Grease bottoms ONLY of 12 medium muffin cups or line with paper-liners sprayed with nonstick cooking spray.

In a large mixing bowl, beat the first 3 ingredients until well blended. Stir in baking mix and raisins; just until moistened (Batter will be lumpy). Divide batter evenly among muffin cups.

Bake about 15 minutes or until golden brown. Cool in pan for 5 minutes; remove to a wire rack. Serve warm if desired.

Nutritional Analysis: One muffin equals: 145 calories…4 gm fat (1 gm saturated)…0 cholesterol…230 mg sodium…19 gm carbohydrate…1 gm fiber…2 gm protein ++++ Exchanges: 1 starch....1/2 fruit…1 fat