I'm on a muffin kick. I love baking up a batch, and freezing some, for the boys' breakfast. Here's a favorite of ours, straight from the Moosewood Low Fat Cookbook.
Low-Fat Banana Muffins:
1 cup unbleached white flour
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup rolled oats
1 egg white
1 egg
2 tablespoons canola or other vegetable oil ( I use applesauce or coconut oil.)
1 cup mashed ripe bananas (about 2 bananas)
1/2 cup plain nonfat yogurt ( I used Greek.)
1/2 raisins or currants (I use dried cranberries or dark chocolate chunks.)
Preheat oven to 4oo F.
Prepare 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 but not stiff. Stir in the egg, oil, mashed bananas, yogurt, and raisins or currants. Fold 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 center 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.
Low-Fat Banana Muffins:
1 cup unbleached white flour
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 cup rolled oats
1 egg white
1 egg
2 tablespoons canola or other vegetable oil ( I use applesauce or coconut oil.)
1 cup mashed ripe bananas (about 2 bananas)
1/2 cup plain nonfat yogurt ( I used Greek.)
1/2 raisins or currants (I use dried cranberries or dark chocolate chunks.)
Preheat oven to 4oo F.
Prepare 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 but not stiff. Stir in the egg, oil, mashed bananas, yogurt, and raisins or currants. Fold 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 center 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.
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