Makes 12 muffins
Ingredients
1 cup unbleached white flour
1/4 cup packed brown sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup rolled oats
1 egg white
1 egg
2 tbsp canola or other vegetable oil
1 cup mashed ripe bananas (about 2 bananas)
1/2 cup plain nonfat yogurt
1/2 cup raisins or currants
Method
Preheat oven to 400 F. Prepare a muffin tin with paper liners, cooking spray or a very light coating of oil.
In a large bowl, sift together the flour, brown sugar, baking soda, baking powder, cinnamon, and nutmeg. Whirl the oats in a blender until they reach the consistency of cornmeal; you should have about 3/4 cup of processed oats. Stir them into the dry ingredients. In another bowl, beat the egg white for 3 minutes until foamy and increased in volume but not stiff. tir in the egg, oil, mashed bananas, yogurt and raisins or currants. Folf the wet ingredients into the flour mixture until just combined.
Spoon the batter into the muffin tin and bake for 20 to 25 minutes, until a toothpick inserted in the centre of a muffin comes out clean and dry. Cool in the tin for 5 minutes, loosen each muffin by running a knife around the edge, and then tip out onto a rack to cool completely.
Photo copyright mav | port2port, recipe from Moosewood.
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