Lowfat Banana and Blueberry Muffins
This was my original muffin recipe. I always keep some of these in the fridge for those attacks of the "munchies".
Makes 18 large muffins.
2 cups wholemea lS.R. flour
1/4 cup bran
1/4 cup artificial sweetenerpowder
ltbsp bakingpowder
lcup raisins or sultanas
1 1/2 cup froren or fresh blueberries
1 very ripe banana
3/4 cup apple sauce
1 1/2 cups skim milk
2 egg whites (or 2 tsp egg replacer)
Preheat oven to 180"C. Lightly spray 1 1/2 (large size) muffin trays with vegetable oil spray.
Mix the flour, baking powder, bran and artificial sweetener in a large bowl. Stir in the raisins or sultanas.
In a blender or another mixing bowl mix together the banana, apple sauce, milk and the egg whites. Add this mixture to the dry ingredients. Stir well. Gently fold in the blueberries.
Spoon into muffin trays (makes 18) and bake for 15 - 18 minutes until muffins are just cooked. (Do not overcook.) Cool for 5 minutes in trays and then turn out onto a wire rack.
NOTE :
muffin varieties:
Use this recipe to make many different
Just Peachy Muffins
Substitute 1 1/2 cups canned peaches for the blueberries.
Substitute 3/4 cup peach juice and 3/4 CUP Skim milk for the 1 1/2 cups skim milk.
Banana and Date Muffins substitute P/2 cups chopped fresh dates for the blueberries.
Add 2 extra bananas (making a total of three). Delete the sultanas or raisins. Add 1/2 tsp mixed spice.
Passjon-Pjne Muffins substitute 1 1/2 cups crushed pineapple, canned, drained, for the blueberries. Delete the sultanas or raisins.
Substitute 3/4 cup pineapple juice and 3/4 CUP Skim milk for the 1 1/2 cups skim milk. Add the pulp of 5 passionfruits.
Substitute 1 cup of white S.R. flour for 1 cup of the wholemeal S.R. flour.
Apricot and Currant Muffins
Substitute 1 cup of currants for the sultanas or raisins.
Substitute 1 1/2 cups of canned or fresh apricots, chopped, for the blueberries.
Substitute 3/4 cup apricot nectar and 3/4 CUP Skim milk for the 1 1/2 cups skim milk.
Substitute 1 cup white S.R. flour for 1 cup of the wholemeal S.R. flour.