Tuesday, March 06, 2007

Diabetic Banana Muffins

A few more tweaks to the "Company's Coming Muffins and More" recipe, et voila!

1/3 cup all purpose flour
2/3 cup whole wheat flour
1/3 cup wheat germ
1/2 tsp baking soda
2 Tbsp Splenda, artificial sweetener
1/2 cup mashed bananas
1/4 cup vegetable or canola oil
1/4 cup fat-free sour cream
1/3 cup low-fat buttermilk
1 egg
1/2 tsp vanilla

Preheat oven to 400*F.

Mix flours, wheat germ, baking soda and Splenda in a medium sized bowl. Make a well in the center.

In another bowl, mix bananas, oil, sour cream, egg and vanilla. Mix together well. Pour into dry ingredients and stir just until blended.

Fill 8 paper lined or greased muffin cups.

Put into oven, then immediately reduce temperature to 350* F. Bake for 20- 25 minutes.

Makes 8 muffins.

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