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SKYBOYSMOM Posts: 1,152
6/30/08 12:39 P

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Yield: 8 Can be frozen

1 1/2 cups all-purpose flour
3/4 cup Splenda granular
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda {I added 1/2 tsp. salt}
1 1/3 cups (4 ripe medium) mashed bananas
1 egg or equivalent in egg substitute
2 tablespoons vegetable oil
1/4 cup Land O Lakes no-fat sour cream
{I used fat free buttermilk}
1/4 cup (1 ounce) mini chocolate chips

Preheat oven to 375 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, Sugar Twin, cocoa, baking powder,
and baking soda. In a small bowl, combine bananas,
egg, vegetable oil, and sour cream. Add banana
mixture to flour mixture. Mix gently to combine.
Fold in chocolate chips. 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 pan on a wire rack and let set
for 5 minutes. Remove muffins from pan and continue
cooling on wire rack.

Each serving equals: 186 calories, 6 gm fat,
4 gm protein, 29 gm carbohydrate, 159 mg sodium,
54 mg calcium, 2 gm fiber ++++

Exchanges: 1 Starch, 1 Fruit, 1 Fat

recipe found in Fresh from the Hearth, page 84 by Joanna M. Lund

Joanna writes: Talk about truly luscious, and you're probably talking about
these rich and creamy good-enough-to-be-dessert muffins! Layering flavors,
as I do here with the two kinds of chocolate, makes a kind of culinary magic
sure to make you smile.

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