FAT FREE PROTEIIN BANANA MUFFINS

(By: Nancy Parsons)

1 ¾ Cups all purpose flour (unbleached)

1 ¼ Teaspoons baking powder

½ Teaspoon baking soda

1 Cup fat free cottage cheese

2/3 Cup Splenda

You may want to use ½ the Splenda if you don’t want them as sweet.

1/3 Cup of applesauce + 2 Tablespoons of flour

2 servings of egg substitute or 4 egg whites

2 Tablespoons skim milk

1 Cup mashed ripe bananas (3 medium bananas)

Combine and stir four, baking powder, and baking soda: set aside.

In a small mixing bow mash the bananas: set aside (I like using a fork so the banana will have chunks when baking)

In blender. add Splenda, egg substitute, cottage cheese and milk. Blend on low until the cottage cheese becomes smooth and creamy. Use a larger mixing bowl and blend the bananas into the mixture.

Preheat over to 350. Spray muffin pan or a loaf pan with Pam and then fill each muffin pan 2/3 full and bake about 15 – 20 minutes (until golden brown on top).

Suggestions:

1. You may add a cup of uncooked oatmeal into the batter for extra fiber.
2. Use ¼ cup of oats with 2 Tablespoons of brown sugar and sprinkle LIGHTLY over the batter before baking.

When working with applesauce as a fat substitute in your baking, you will need to add 2 Tablespoons of flour for every 1 cup of fat called for in a recipe. Even though this recipe calls for 1 ¾ cups of flour, I would treat the recipe as if it was 2 cups of flour and add 4 Tablespoons of extra flour. This rule applies to any recipe when you are substituting applesauce for shortening or oil.

Makes 6 servings