Recipe - Low Fat Banana Walnut Muffins

4 cup Allpurpose flour
1 tablespoon Baking powder
2 teaspoon Baking soda
1 teaspoon Salt
2 cup Sugar
One half cup Prunes; pureed, or use baby
food prunes
One half cup Plain nonfat yogurt
2 tablespoon Oil
1 tablespoon Vanilla
2 cup Bananas; mashed
One half cup Bananas; minced
5 Egg whites
1/8 teaspoon Cream of tartar
1/3 Walnuts; finely chopped

Combine flour, baking powder, soda and salt, set aside. With a mixer, blend
together 1 Three fourths cups of the sugar, prune puree, yogurt, oil and vanilla.
Fold in mashed and minced bananas. In a clean bowl with clean beaters, beat
egg whites, and cream of tartar until whites are foamy. Gradually add
remaining sugar, beating until whites form soft peaks. About 4 minutes.
Gently fold whites into banana mixture, then fold in flour mixture until
just blended. Don't overmix or muffins will be tough. Line muffin pans with
liners. Fill to top; evenly distribute walnuts over tops. Bake in 350 until
muffins are just firm to the touch and edges are golden, about 25 minutes.
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