===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-08-94 (19:01)             Number: 368
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: ALL #1 @1219000*1             Recvd: NO  
Subj: Banana-Ginger Bran Muffin      Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.01

      Title: Banana-Ginger Bran Muffins
 Categories: Muffins, Fruits, Breakfast
      Yield: 10 servings

           -EDWARD GOLDEN   (DRRK58A)
           -preparation time 15 minutes
  1 1/2 c  Ripe banana; mashed
           -(about 3 large bananas)
      2 ts Baking powder
    1/2 ts Baking soda
      2    Egg whites
    1/2 ts Salt
    1/2 c  Light brown sugar; plus
      2 tb Light brown sugar
    1/2 c  Oat bran
      1 ts Ground ginger
      1 tb Margarine; melted
    1/4 c  Crystallized ginger
           -finely chopped
      1 ts Vanilla extract
           Peel of 1 lemon
           -Grated
    1/4 c  Golden raisins
    3/4 c  All-purpose flour
      1 tb Powdered sugar
    3/4 c  Whole-wheat flour
      1 tb Lemon juice

---------------------DATA PER SERVING---------------------
    203 x  *Calories
     46 x  *Gm Carbohydrates
           *Gm Monosat Fat
      4 x  *Gm Protein
    126 x  *Mg Sodium
           *Gm Polyunsat Fat
      2 x  *Gm Fat

  0       x  *Gm Saturated Fat 0 x *Mg Cholesterol

  1.  Spray muffin tins with a nonstick vegetable
  cooking spray; set aside.
   2.  With an electric mixer on medium-low speed
  combine the banana, egg whites, brown sugar, melted
  margarine, vanilla and lemon peel.
   3.  Sift together the all-purpose flour, whole-wheat
  flour, baking powder, soda, salt and ground ginger.
  Stir in the oat bran. Slowly add to the banana
  mixture, beating just to blend. Stir in the
  crystallized ginger and raisins 4. Spoon into the
  prepared muffin tins and bake in a preheated
  375-degree oven 20 minutes or until the muffins test
  done. Remove the muffins from the tins and place on a
  cooling rack.
   5.  Stir together the powdered sugar and lemon juice
  to make a glaze. Immediately brush over the hot
  muffins. Let cool a few minutes before serving.
   Ed in Everett, WA.
   Formatted by Elaine Radis Posted on P* 12/92

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                          VQWK 6.20 [Rev H - 04/04/94]
