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    Peanut Butter 'n' Raisin Muffins

    Source of Recipe


    Jyl Steinback


    List of Ingredients


    • 2/3 cup mashed ripe bananas
    • 1/4 cup reduced-fat peanut butter
    • 1/4 cup egg substitute
    • 1 cup skim milk
    • 3/4 tsp vanilla extract
    • 1/2 cup granulated sugar
    • 1/4 cup packed brown sugar
    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 3/4 cup raisins


    Instructions


    1. Preheat oven to 350 degrees F. Spray 12 muffin cups with cooking spray. Combine bananas, peanut butter, egg substitute, milk, vanilla extract and sugars in large bowl; beat with electric mixer until blended, smooth and creamy. Add flour and baking powder; mix until ingredients are blended. Fold in raisins. Fill muffin cups two-thirds full; bake 25 to 30 minutes, until toothpick inserted in centers comes out clean. Cool muffins; remove from pan and cool completely. Wrap individually in plastic wrap and store in freezer bag. To reheat: Warm in microwave oven on High 45 to 60 seconds.



    Final Comments


    Nutrition per serving: cals 210, fat 2.3g, carbs 44g, protein 5g, chol <1mg, dietary fiber 2g, sodium 107mg

 

 

 


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