Saturday Morning Breakfast!

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Taken from The WEBB Cooks by Robyn Webb, MS, LN

Banana Ginger Muffins

Makes 1 dozen/ serving size: 1 muffin

Preparation time: 20 minutes

Cook time: 20 minutes

Ingredients

2 cups all purpose flour (use some whole wheat if deisred)
2 tsp. baking powder
1 tsp. cinnamon
1 egg
1 egg white
1/4 cup unsweetened applesauce
2 Tbsp. canola oil
2 Tbsp. brown sugar
2 bananas, mashed
2 tsp. finely grated fresh ginger (or use 1 tsp. ground)

Preheat the oven to 350 degrees. Combine the flour, baking powder and cinnamon in a medium bowl. In a large bowl, combine the remaining ingredients.

Slowly add the dry ingredients to the egg mixture. Mix well, but gently. Do not over-beat.

Pour the batter into 12 sprayed non-stick muffin cups. Bake the muffins for 20-25 minutes until center comes out clean and the muffins are lightly brown. Remove the muffins from the oven and cool 10 minutes in the pan. Remove the muffins from the pan and cool them completely.

Exchanges: 2 starch

Calories: 156
Calories from fat: 29
Total fat: 3 g
Saturated fat: 0 g
Cholesterol: 18 mg
Sodium: 83 mg
Carbohydrate: 28 g
Dietary fiber: 2 g
Sugars: 7 g
Protein: 5 g

Medianet DBS
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