*  Exported from  MasterCook  *
 
                         BANANA-GINGER BRAN MUFFINS
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Muffins                          Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Ripe banana -- mashed
                         -(about 3 large bananas)
    2       ts           Baking powder
      1/2   ts           Baking soda
    2                    Egg whites
      1/2   ts           Salt
      1/2   c            Light brown sugar -- plus
    2       tb           Light brown sugar
      1/2   c            Oat bran
    1       t            Ground ginger
    1       tb           Margarine -- melted
      1/4   c            Crystallized ginger
                         -finely chopped
    1       t            Vanilla extract
                         Peel of 1 lemon
                         -Grated
      1/4   c            Golden raisins
      3/4   c            All-purpose flour
    1       tb           Powdered sugar
      3/4   c            Whole-wheat flour
    1       tb           Lemon juice
 
   1.  Spray muffin tins with a nonstick vegetable
   cooking spray; set aside.
    2.  With an electric mixer on medium-low speed
   combine the banana, egg whites, brown sugar, melted
   margarine, vanilla and lemon peel.
    3.  Sift together the all-purpose flour, whole-wheat
   flour, baking powder, soda, salt and ground ginger.
   Stir in the oat bran. Slowly add to the banana
   mixture, beating just to blend. Stir in the
   crystallized ginger and raisins 4. Spoon into the
   prepared muffin tins and bake in a preheated
   375-degree oven 20 minutes or until the muffins test
   done. Remove the muffins from the tins and place on a
   cooling rack.
    5.  Stir together the powdered sugar and lemon juice
   to make a glaze. Immediately brush over the hot
   muffins. Let cool a few minutes before serving.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving