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Sunrise Pineapple Banana Muffins
Author: JoAnna Lund
HE Newsletter June 2000 Vol IX Issue 6 
Serves 8

1 1/2 cups all-purpose flour
1 (4 serv) package Jell-O sugar-free instant banana cream pudding mix
1 tsp baking powder
1/2 tsp baking soda
1/4 cup (1 oz) chopped walnuts
1 cup (one 8 oz can) crushed pineapple, packed in fruit juice, drained 
and 1/4 cup liquid reserved
1/4 cup water
1/3 cup (1 ripe medium) mashed banana
1 egg or equivalent in egg substitute
1/4 cup Land O Lakes no-fat sour cream
1 tsp vanilla extract

Preheat oven to 400 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 pineappleliquid,
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 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.

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

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

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