Recipe - Fat-Free Banana-Crunch Muffins

1 cup All purpose flour
One half cup Grape nuts cereal (I use one
cup)
One half cup Sugar
One half teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
2 md Ripe bananas, mashed (about
1 cup)
One half cup Plain nonfatyogurt
One fourth cup Egg substitute (I use two
egg whites)
One half teaspoon Vanilla extract

I got this out of the Good Housekeeping Magazine a couple of years ago.

1. Preheat oven to 350 degrees. Spray 2 muffin tins (enough for 12 muffins)

2. In medium bowl, mix first six ingredients.

3. In large bowl, mix bananas, yogurt, egg substitute, vanilla well, stir
into flour mixture.

4. Spoon batter into greased muffin pans. Bake muffins 20 minutes or until
tops are golden and toothpick inserted in center of muffin comes out clean.
Remove muffins from pan to wire racks to cool.

I like to take a couple of these in with me to work in the morning. My 15
year old daughter takes them in to school with her.

Posted to Kitmailbox Digest 21 Feb 97 by jm22@sce.cornell.edu on Feb 20,
1997.