2 Egg whites or 1/4 cup -cholesterol free egg -product 2/3 c Skim milk 1/4 c Vegetable oil 2 c Oat flour blend 1/2 c Sugar 1/2 c Mashed ripe banana 1 tb Baking powder 1/2 ts Salt 1/2 ts Nutmeg 2/3 c Chopped fresh rhubarb or -frozen rhubarb, thawed and -well drained Servings: Makes 12 Calories: 170 per serving Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium-sized bowl beat egg whites with fork; stir in milk and oil. Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks. Source: Women's Day, Meals in Minutes, August 1990. Posted by Linda Davis
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RHUBARB MUFFINS
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MUFFIN RECIPE: 2 cups flour 1/2 cup sugar 2 tsp baking powder 1/2 tsp salt 3/4 cup milk 1/2 cup butter (melted) 2 eggs 1 cup of chopped fruit of your choice
In a bowl sift together dry ingredients, in another bowl mix together wet ingredients. Slowly add wet to the dry and just mix until well combined, do not over mix the batter. Finally add you fruit. Pour into prepared muffin tins and bake at 350*F for 20-25 minutes, until tooth pick comes out clean. ENJOY!!!