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6/4/08 6:54 P

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Blueberry Banana Muffins

healthy Exchanges Newsletter, July 2001, pg 4

Hazel Martins, Buffalo, NY requested an easy muffin recipe featuring her favorite fruits - blueberries and bananas. Cliff especially enjoyed tasting these.

1 1/2 cups all purpose flour
2/3 cup granular Splenda
1 1/2 teaspoon baking powder
1 teaspoon baking soda
2/3 cup (2 medium) mashed ripe bananas
1/4 cup unsweetened applesauce
2 tablespoons Land O Lakes no fat sour cream
1 egg or equivalent in egg substitute
2 teaspoons vanilla extract
1/4 cup (1 oz) chopped walnuts
3/4 cup fresh blueberries

Preheat over to 375 degrees. Spray 8 wells of a 12 hole muffin pay with butter flavored cooking spray or line with paper liners. In a large bowl, combine flour, Splenda, baking powder and baking soda. In a small bowl, combine mashed bananas, applesauce,sour cream, egg and vanilla extract. Add liquid ingredients to dry ingredients. Mix gently just to combine. Carefully stir in walnuts and blueberries. Evenly spoon batter into prepared muffin wells. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Place muffin pay on a wire rack and let set 5 minutes. Remove muffins from pan and continue cooling on wire rack.

Serves 8 - EAch serving equals:

HE: 1 Br, 2/3 Fr, 1/4 Pr, 1/4Fa, 10 OC

151 Calories, 3 g Fa, 4 gm Pr, 27 gm Ca, 215 mg So, 17 mg Cl, 2 gm Fi

Diabetic: 1 St, 1 Fr, 1/2 Fa

HINT: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.

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