Recipe - Anna Bananas Nearly Non-Fat Muffins

3 lg Ripe bananas
Three fourths cup Sugar
One half cup Applesauce
2 lg Eggs
3 tablespoon Plain yogurt or low fat sour
cream
1 teaspoon Baking soda
1 Three fourths cup Whole wheat flower
One fourth cup Wheat germ or crunchy
granola

From: Prozac90mg@aol.com

Date: Fri, 5 Jul 1996 06:35:45 0400
Did you know that you can substitute plain applesauce for the oil in many
recipes? You can... try it next time you make a packaged cake or brownie
mix. This recipe is a good one. The riper the bananas, the better. You can
save old, soft, peeled bananas in the freezer until you want to make these
delicious muffins.

You can also add chopped nuts, raisins, carob or chocolate chips or any
other surprise treat !

EQUIPMENT: Big mixing bowl, potato masher, measuring spoons and cups,
muffin pan and muffin papers.

METHOD: HEAToven to 375 degrees. MASH the bananas in the big mixing bowl
with the potato masher. ADD the sugar, eggs and applesauce and mix well.
STIR baking soda into yogurt or sour cream and it will become foamy which
makes the muffins rise. ADD the flour and wheat germ and stir until just
mixed (muffins won't rise if you overmix). SPOON mixture into muffin
papers in muffin pan. BAKE about 10 15 minutes until done.

JEWISHFOOD digest 233

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.