Categories: Muffins, Low-fat, Prodigy, Dec.
      Yield: 12 servings
 
           Nonstick cooking spray; mazz
  1 1/2 c  Flour
    1/3 c  Sugar
      2 ts Baking powder
    1/2 ts Salt
    1/2 ts Cinnamon
      2    Egg whites
      2 lg Ripe bananas; well mashed
    1/4 c  Skim milk
    1/3 c  Honey
 
  Tasty treats, and the recipe can also be used to make quick bread. Preheat
  oven to 400 degrees F.  Spray 12 (2 1/2-inch) muffin cups with cooking
  spray.  In medium bowl combine flour, sugar, baking powder, salt and
  cinnamon.  In large bowl, using a fork or wire whisk, beat egg whites
  lightly. Stir in mashed bananas, milk and corn syrup. Add flour mixture;
  stir until well blended. Spoon into prepared muffin cups. Bake 20 to 25
  minutes or until toothpick inserted in center comes out clean. Cool in pan
  5 minutes. Remove; cool on wire rack. Fat-Free Banana Quick Bread: Preheat
  oven to 350 degrees F. Spray 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with
  cooking spray. Prepare batter as directed above. Pour into prepared pan.
  Bake 50 minutes or until toothpick inserted in center comes out clean. Cool
  in pan 10 minutes.  Remove. Serve warm or cool on wire rack. Makes 12
  servings.  (Nutrition information is the same for 1 slice of bread or 1
  muffin). (Changed to honey instead of karo in original recipe). Nutrition
  (per serving):  119 calories  Total Fat 0 g (3% of calories) Source: Best
  Foods
  :
  
  D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80À