31 December 2010
27 December 2010
1 cup flour
1/4 cup packed brown sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup oats
1 egg white
2 Tbsp vegetable oil
1 cup mashed ripe banana (I used 2 1/2 smaller bananas)
1/2 cup plain nonfat (or lowfat) yogurt
(optional) 1/2 cup chocolate chips or raisins
Get all your ingredients in line. Preheat oven to 400. Line a 12-muffin muffin pan with liners, cooking spray or light coating of oil. I prefer using muffin liners.
In a large bowl, sift together the flour, brown sugar, baking soda, baking powder, cinnamon and nutmeg. Run the cup of oats through a food processor or blender until you have something the consistency of cornmeal. Add the oats to the dry ingredients.
Flour, baking soda, baking powder, brown sugar, cinnamon & nutmeg.
Oats after a good spin through the food processor.
One whipped egg white, plus one egg.
In another bowl, beat the egg white for three minutes until foamy and increased in volume, but not stiff. Stir the foamy egg white and the additional full egg, oil, mashed banana and yogurt and chocolate chips or raisins if you're using them. Fold the wet ingredients into the dry mixture until just combined.
Spoon the batter into the muffin tin. I added a handful of chocolate chips to six of my muffins at this point just to see how they'd turn out. Bake for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and cool. Enjoy.