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Mini-muffins with Peach Spread




Source of Recipe


Mary Ellen


List of Ingredients




Mini-muffins with Peach Spread

2 ripe bananas

2 egg whites

2 tablespoons oil

1 cup brown sugar, packed

1 1/4 cups all-purpose flour

3/4 cup whole-wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1 tablespoons sugar



Recipe



Preheat oven to 400 degrees F. Spray mini-muffin tins with cooking spray.

In large bowl, mash bananas with the back of a spoon. Beat into bananas egg
whites, oil and brown sugar. In medium bowl, stir together white flour, wheat
flour, baking powder, baking soda and cinnamon. Stir flour mixture into banana
mixture until dry ingredients are just moistened.

Spoon batter into muffin cups, filling half full. Sprinkle muffin tops with
remaining tablespoon of sugar.

Bake muffins 15 to 18 minutes, or until tops are golden.

Makes 48 Muffins

For peach spread: In food processor, blend together 1/4 cup skim ricotta
cheese, 2 tablespoons powdered sugar and 1/2 cup frozen peaches.