Carrot & Banana Muffins

Serving Size : 18
Ingredients

for prepare Carrot & Banana Muffins

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	cup	raisins
1 1/2	cup	all-purpose white flour
1	cup	oat bran
1/2	cup	toasted wheat germ
2	teaspoons	ground cinnamon
1/4	teaspoon	ground allspice
2	teaspoons	baking powder
1	teaspoon	baking soda
1/4	teaspoon	salt
4	large	egg whites
1	cup	packed brown sugar
1	cup	mashed bananas
2 medium bananas carrot & banana muffins
1/2	cup	low-fat milk
1/4	cup	canola oil
1	teaspoon	pure vanilla extract
2	cups	grated carrots
4 medium carrots carrot & banana muffins
1/3	cup	chopped walnuts

1. Preheat oven to 400°F. Lightly oil 18 muffin cups or coat with nonstick cooking spray. 2. In a small bowl, cover raisins with hot water; let soak for 5 minutes. Drain and set aside. 3. In a large mixing bowl, whisk flour, oat bran, wheat germ, cinnamon, allspice, baking powder, baking soda and salt; set aside. 4. In a medium bowl, whisk egg whites until frothy. Add brown sugar and whisk until it has dissolved. Mix in bananas, milk, oil and vanilla. 5. Make a well in the center of the dry ingredients. Add the wet ingredients; stir with a rubber spatula just to moisten the dry ingredients. Gently stir in carrots and the drained raisins. 6. Spoon the batter into the prepared muffin cups and sprinkle with nuts. Bake for 15 to 20 minutes, or until the tops spring back when touched lightly. Cool on a wire rack. Makes 1 1/2 dozen muffins. 210 calories per muffin: 5 grams protein, 5 grams fat (0.5 gram saturated fat). 40 grams carbohydrate; 140 mg sodium; 0 mg cholesterol; 3 grams fiber. Busted by: Gail Shermeyer

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