Categories: Muffins, Breads
      Yield: 12 servings
 
      2    Egg whites or 1/4 cup
           -cholesterol free egg
           -product
    2/3 c  Skim milk
    1/4 c  Vegetable oil
      2 c  Oat flour blend
    1/2 c  Sugar
    1/2 c  Mashed ripe banana
      1 tb Baking powder
    1/2 ts Salt
    1/2 ts Nutmeg
    2/3 c  Chopped fresh rhubarb or
           -frozen rhubarb, thawed and
           -well drained
 
  Servings: Makes 12 Calories: 170 per serving
  
  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.
  
  Source: Women's Day, Meals in Minutes, August 1990.
  Posted by Linda Davis