Peanut Butter 'n' Raisin Muffins
Source of Recipe
Jyl Steinback
List of Ingredients
- 2/3 cup mashed ripe bananas
- 1/4 cup reduced-fat peanut butter
- 1/4 cup egg substitute
- 1 cup skim milk
- 3/4 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 cup raisins
Instructions
- Preheat oven to 350 degrees F. Spray 12 muffin cups with cooking spray. Combine bananas, peanut butter, egg substitute, milk, vanilla extract and sugars in large bowl; beat with electric mixer until blended, smooth and creamy. Add flour and baking powder; mix until ingredients are blended. Fold in raisins. Fill muffin cups two-thirds full; bake 25 to 30 minutes, until toothpick inserted in centers comes out clean. Cool muffins; remove from pan and cool completely. Wrap individually in plastic wrap and store in freezer bag. To reheat: Warm in microwave oven on High 45 to 60 seconds.
Final Comments
Nutrition per serving: cals 210, fat 2.3g, carbs 44g, protein 5g, chol <1mg, dietary fiber 2g, sodium 107mg
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