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Carrot & Banana Muffins | Low Fat Recipes » Low Fat Breads

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
recipe Carrot & Banana Muffins

1. Preheat oven to 400°F. Lightly oil 18 muffin
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cups or coat with nonstick cooking spray. 2. In a small bowl, cover raisins with hot water; let soak for
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5 minutes. Drain and set aside. 3. In a large mixing bowl, whisk flour, oat bran, wheat germ,

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cinnamon, allspice, baking powder, baking soda and salt; set aside. 4. In a medium bowl, whisk
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egg whites until frothy. Add brown sugar and whisk until it has dissolved. Mix in bananas, milk,

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oil and vanilla. 5. Make a well in the center of the dry ingredients.
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Add the wet ingredients; stir with a rubber spatula just to moisten the dry
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ingredients. Gently stir in carrots and the drained raisins. 6. Spoon the batter into
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the prepared muffin cups and sprinkle with nuts. Bake for 15 to 20 minutes, or until
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the tops spring back when touched lightly. Cool on a wire rack. Makes 1 1/2 dozen muffins.
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210 calories per muffin: 5 grams protein, 5 grams fat (0.5 gram saturated fat). 40 grams carbohydrate; 140
low fat banana bread
mg sodium; 0 mg cholesterol; 3 grams fiber. Busted by: Gail Shermeyer






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    Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .

    Views: 2837 | Author: Shad0w | 17 November 2007 | Comments (0)


    Carrot & Banana Muffins
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