Egg whites or 1/4 cup cholesterol free egg product
2/3 Tasse
skim milk
1/4 Tasse
vegetable oil
2 Tasse
Oat flour blend
1/2 Tasse
sugar
1/2 Tasse
Mashed ripe banana
1 Esslöffel
baking powder
1/2 Teelöffel
salt
1/2 Teelöffel
nutmeg
2/3 Tasse
Chopped fresh rhubarb or frozen rhubarb, thawed and well drained
die Zubereitung:
Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium-sized bowl beat egg whites with fork; stir in milk and oil. Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks.
