Banana Spicecake
INGREDIENTS:
2 1/2 c All-purpose flour
1/3 c Granulated sugar
1/3 c Packed brown sugar
1 tb Baking powder
1 ts Baking soda
1/2 ts Salt
1 ts Ground allspice
1 ts Ground ginger
1 c Mashed ripe banana (about 2
-small)
2/3 c 2% low-fat milk
1/3 c Low-fat buttermilk
1/3 c Light ricotta cheese
2 tb Vegetable oil
1 tb Vanilla extract
1 lg Egg white
1 lg Egg
Cooking spray
2 1/2 c All-purpose flour
1/3 c Granulated sugar
1/3 c Packed brown sugar
1 tb Baking powder
1 ts Baking soda
1/2 ts Salt
1 ts Ground allspice
1 ts Ground ginger
1 c Mashed ripe banana (about 2
-small)
2/3 c 2% low-fat milk
1/3 c Low-fat buttermilk
1/3 c Light ricotta cheese
2 tb Vegetable oil
1 tb Vanilla extract
1 lg Egg white
1 lg Egg
Cooking spray
1. Preheat oven to 400?.
2. Combine first 8 ingredients in a large bowl, and make a well in center of mixture. Combine banana and next 7 ingredients (banana through egg) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups coated with cooking spray.
3. Bake at 400? for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack. Yield: 1 1/2 dozen (serving size: 1 muffin).
CALORIES 125 (17% from fat); FAT 2.4 g (sat 0.8 g, mono 0.7 g, poly 0.9 g); PROTEIN 3.2 g; CARB 22.6 g; FlBER 0.8 g; CHOL 13 mg; IRON 1 mg; SODIUM 194 mg; CALC 59 mg
2. Combine first 8 ingredients in a large bowl, and make a well in center of mixture. Combine banana and next 7 ingredients (banana through egg) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups coated with cooking spray.
3. Bake at 400? for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack. Yield: 1 1/2 dozen (serving size: 1 muffin).
CALORIES 125 (17% from fat); FAT 2.4 g (sat 0.8 g, mono 0.7 g, poly 0.9 g); PROTEIN 3.2 g; CARB 22.6 g; FlBER 0.8 g; CHOL 13 mg; IRON 1 mg; SODIUM 194 mg; CALC 59 mg