Date: Wed, 13 Apr 94 06:43:10 PDT
From: escott@gdwest.gd.com (Erin L Scott)
Banana Muffins based on recipe from Jan Gordon for
Zucchini Bread.
Banana Muffins
adapted from Zucchini Bread
Adapted from _Sweet & Natural_ by Janet Warrington
2 cups whole wheat flour
1/4 cup + 1T soy flour
2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup millet
1/2 cup applesauce
2 large egg equivilent
2 cups mashed over-ripe bananas
1/4 cup golden raisins
preheat oven to 350 F
In a large bowl, mix together flours, baking soda, salt, and
millet. Set aside
In blender, puree on high speed the applesauce, egg or equivilent,
bananas and raisins.
Add wet stuff to dry, moisten evenly.
Spoon batter into non-stick 12 muffin tin deviding evenly and bake 40-50
minutes at 350 F or until browned.
Remove muffins from pan, cool to room tempeerature.
Wrap and chill. Or eat on the spot.
This is really good, not too sweet. Actually, these are less sweet than
the zucchini bread.
My calculations indicate approximately 7% calories from fat. This could
be reduced but I used regular soy flour.
kwovo ovo