Almost Non-Fat Banana Bread Muffins Recipe

MIX TOGETHER

1/4 cup unsweetened applesauce
2 tbsp lite preserves or
1 fruit-based jam

BEAT IN

1 egg replacer equal to 1 egg
1 (reconstituted to liquid)

STIR IN

2 to 3 mashed very ripe
1 bananas
3 tbsp soy milk
2 tsp white vinegar

SIFT TOGETHER

2 cup whole wheat flour
2 tsp wheat gluten
1/2 tsp baking powder
1/4 tsp baking soda
1 pinch salt


Directions

Add dry ingredients to the batter, mixing well. Stir in 1/4 C
raisins or date pieces (found in the bulk bins at some health food
stores). Fill cupcake size muffin tins 3/4 full. (Batter is very
thick.) Bake 30 minutes at 350 degrees, until top is brown and has a
hard crust. Cool slightly, then remove from tins. Makes 12. This is a
great recipe to double or triple, depending on how many ripe bananas
you have.

These freeze beautifully and can be popped in the oven or toaster
oven at 350 degrees for about 15 minutes to give them that fresh
baked feel, if desired.

I use a nonstick muffin pan but I just picked up some cushionaire
muffin tins and find the breads came out lighter now. I do NOT spray
the tins with any Pam.

Nutritional analysis per muffin based on the 1/4 cup sugar recipe:

calories 125 fat .684 gr (less than 1%) sodium 6.33 mg protein 2.684
gr fiber 3.599 gm

Source: My banana bread recipe, adapted from ideas I got from this
great list (thanks, Michelle!) and from Neal Pinckney's book, Healthy
Heart

Posted by "Natalie Frankel" to the
Fatfree Digest [Volume 15 Issue 12] Feb. 12, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

Servings: 1 servings

Categories: Banana; Bread; Breads; Fruit; Muffin

The History of Recipes Experts have traced the existance of recipes way back into distant history, in fact as far as ancient Egypt, and maybe even further. In practice though, generally, these old cookbooks were just primitive hieroglyphic recipes for preparing meals. Interestingly, the most ancient recipe in existence, according to historians is a collection of stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. During Roman times 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient Romans were skilled in the use of a wide range of aromatic flavours, including some familiar names like basil, rue and asafoetida. Closer to modern times, there were two books which date from the 1300s ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian curry that is served today, but rather accounts of the types of meals prepared by the chefs of the rich and powerful of that period. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from Arab countries, including spices such as rosemary and coriander. These new culinary innovations prompted an eruption in books on cookery, some of which are now in private cookery archives. By the arrival of the 1900s, cookery publications were starting to become popular mostly due to more people being able to read, leisure time and having more money.

[TOP]

We hope you enjoy this Almost Non Fat Banana Bread Muffins _t_ recipe.

Recipes Ideas

Home

This Page:
Almost Non Fat Banana Bread Muffins _t_ recipe

Almost Non-Fat Banana Bread Muffins Recipe, one of many tasty recipes brought to you by Recipes Ideas

--::|::--