A recipe for Banana-Millet Muffins. Follow the simple recipe instructions for Banana-Millet Muffins shared by other home cooking experts.
Ingredients
2 c. Whole wheat flour1/4 c. plus 1 T soy flour
2 Tsp. Baking soda
1/2 Tsp. Salt
1/3 c. Millet
1/2 c. Applesauce
2 lg. Egg equivalent
2 c. Mashed over-ripe bananas
1/4 c. Golden raisins
Directions
Preheat oven to 350 F. In a large bowl, mix together flours, baking soda, salt, and millet. Set aside. In blender, puree on high speed the applesauce, egg or equivalent, bananas and raisins. Add wet stuff to dry, moisten evenly. Spoon batter into non-stick 12 muffin tin dividing evenly and bake 40-50 minutes at 350 F or until browned. Remove muffins from pan, cool to room temperature. Wrap and chill. Or eat on the spot. This is really good, not too sweet. Actually, these are less sweet than the zucchini bread. My calculations indicate approximately 7 calories from fat. This could be reduced but I used regular soy flour. adapted from Zucchini Bread Adapted from _Sweet and Natural_ by Janet Warrington Posted by escott at gdwest.gd.com (Erin L Scott) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
