Low Fat Banana Nut Bread
INGREDIENTS:
1/2 c Egg substitute
1 Banana, mashed
2/3 c Nonfat milk
2 ts Vanilla extract
1 ts Banana extract
2 c Low fat buttermilk biscuit
Mix
1 ts Sugar substitute
1/4 c Wheat germ
1/2 c Chopped dried mixed fruit
1/4 c Chocolate chips (optional)
Nonstick cooking spray
1/2 c Egg substitute
1 Banana, mashed
2/3 c Nonfat milk
2 ts Vanilla extract
1 ts Banana extract
2 c Low fat buttermilk biscuit
Mix
1 ts Sugar substitute
1/4 c Wheat germ
1/2 c Chopped dried mixed fruit
1/4 c Chocolate chips (optional)
Nonstick cooking spray
Combine egg substitute, banana, milk, vanilla and banana extracts in small bowl.
Combine biscuit mix, sugar substitute and wheat germ in large bowl. Add milk mixture to dry ingredients and stir to combine.Stir in mixed fruit and chocolate chips.
Spray muffin tin with nonstick cooking spray. Fill each cup 2/3 full. Bake at 400 degrees until top springs back when touched lightly, about 25 minutes.
Each muffin: 131 calories; 262 mg sodium; 5 mg cholesterol; 1 gram fat; 26 grams carbohydrates; 5 grams protein; 0.23 gram fiber.
Larry Felkin, Orange County Register.
Combine biscuit mix, sugar substitute and wheat germ in large bowl. Add milk mixture to dry ingredients and stir to combine.Stir in mixed fruit and chocolate chips.
Spray muffin tin with nonstick cooking spray. Fill each cup 2/3 full. Bake at 400 degrees until top springs back when touched lightly, about 25 minutes.
Each muffin: 131 calories; 262 mg sodium; 5 mg cholesterol; 1 gram fat; 26 grams carbohydrates; 5 grams protein; 0.23 gram fiber.
Larry Felkin, Orange County Register.