Sunrise Pineapple Banana Muffins
When I served one of these to Cliff for breakfast, he declared it the perfect way to start the day! Why don't you see if you get the same results in your house!
1 1/2 cups all purpose flour
1 (4 serving) package JELL-O sugar free instant banana cream pudding mix
1 teaspoon baking powder
1/2 teaspoon baking soda
1/ cup (1 ounce) chopped walnuts
1 cup (one 8 ounce can) crushed pineapple, packed in fruit juice, drained and 1/4 cup liquid reserved
1/4 cup water
1/2 cup (1 ripe medium) mashed banana
1 egg or equivalent in egg substitute
1/4 cup Land O Lakes no fat sour cream
1 teaspoon vanilla extract
Preheat oven to 40 degrees. Spray 8 wells of a 12 hole muffin pan with butter flavored cooking spray or line with paper liners. In a large bowl, combine flour, dry pudding mix, baking powder, baking soda and walnuts. In a medium bowl, combine reserved pineapple liquid, water, banana, egg, sour cream, vanilla extract and pineapple. Add to flour mixture. Mix just until mixture is moistened. Spoon batter into prepared muffin wells. Bake for 20 o 25 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffing from pan and continue cooling on wire rack.
HINT: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.
Serves 8, Each serving equals:
HE: 1 Br, 1/2 Fr, 1/4 Pr, 1/4 Fa, 1/4 Sl
155 Calories, 3 gm Fa, 4 gm Pr, 28 gm Ca, 296 mg So, 25 mg Cl, 1 gm Fi
DIABETIC: 1 1/2 St, 1/2 Fr, 1/2 Fa
Healthy Exchanges Newsletter, Vol IX, Issue 6 - June 2000, pg 9
Joanna M Lund