Veglite - Rising To The Occasion

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Veglite - Rising To The Occasion

Muffins are the mainstay of millions of American breakfasts. They make a great on-the-go morning snack, and you can pick one up almost anywhere. So why make them yourself? Muffins happen to be one of the easiest things you can bake from scratch. Just-baked muffins also taste so good, they’re impossible to resist—plus, you can count on their fresh-from-the-oven aroma to coax sleepyheads to the table.

But here’s another good reason to dig out your muffin tins: Unlike most store-bought muffins, which are usually loaded with fat and are less than nutritious, our muffins are made with just a small amount of oil. Two are even free of fatty egg yolks. They also include a variety of protein- and fiber-rich ingredients, such as apples, wheat bran, oats and nuts, to boost their nutritional profile. And because you can bake a batch and freeze them, these good-for-you muffins are just as easy to pick up as your morning coffee.

BANANA-WHEAT MUFFINS
Makes 12

Overripe bananas can be frozen and saved for baking. Thaw them just long enough so that you can peel and mash them easily. Note: Be sure to use whole wheat pastry flour; regular whole wheat won’t work. If you can’t find it, regular pastry flour will work instead.

1 1/3 cups mashed banana (2 to 3 ripe medium bananas)
1 cup buttermilk
1/2 cup firmly packed brown sugar
1/2 cup wheat bran
3 Tbs. vegetable oil
1 large egg white
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/3 cup miniature chocolate chips

1. Preheat oven to 400F. Coat 12 standard muffin pan cups with cooking spray.

2. Combine bananas, buttermilk, sugar, wheat bran, oil, egg white and vanilla in large bowl; stir just until blended.

3. Combine both flours, baking powder, baking soda and salt in large bowl, and whisk to blend. Add banana mixture to flour mixture and stir just until blended. Stir in chocolate chips.

4. Divide batter evenly among prepared cups. Bake 15 to 18 minutes, or until muffins are golden brown and spring back when touched lightly in center. Remove from pan, and cool on wire rack.

PER SERVING: 207 CAL; 4G PROT; 6G TOTAL FAT (2G SAT. FAT); 36G CARB; 2MG CHOL; 274MG SOD; 3G FIBER; 14G SUGARS