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Rhubarb/Banana Muffins




Source of Recipe


from about com


List of Ingredients




2 egg whites or 1/4 c. cholesterol free egg product
2/3 c. skim milk
1/4 c. vegetable oil
2 c. oat flour blend
1/2 c. sugar
1/2 c. mashed ripe banana
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
2/3 c. finely chopped fresh rhubarb

Recipe



Preheat oven to 400. Coat the bottoms of a 12 muffin pan cups with non stick cooking spray or line with paper baking cups. Beat the egg whites in a medium.
Stir in milk and oil.
Add the remaining ingredients, except the rhubarb, mixing just until the flour is moistened (batter will be lumpy).
Fold in the rhubarb.
Divide the batter among the muffin cups, filling to the top.
Bake for 20 - 25 minutes, or until golden brown.
Immediately remove muffins from pan. Let cool on wire racks.
Makes 12 servings.