Banana Blueberry Muffins
1/2 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
cup fresh or frozen blueberries
2 tablespoons skim milk
1 tablespoon vegetable oil
3 tablespoons chopped walnuts, divided
1/4 teaspoon nutmeg
Microwave muffin-pan cups
2. In large mixing bowl, combine cereal, mashed banana and milk. Let stand 3 minutes or until cereal softens. Add egg whites and oil, mix well. Add flour mixture, stirring only until combined. Set aside 1 tablespoon chopped walnuts. Fold remaining walnuts and blueberries into batter. Line 6 microwaveable muffin pan cups with two paper liners each. Spoon batter evenly into muffin-pan cups. Sprinkle reserved 1 tablespoon walnuts over tops of muffins.
3. Microwave at high (100%%) for 3 minutes, rotating pan 1/2 turn after 1 1 1/2 minutes. Place pan on cooling rack; let stand 5 minutes. Lift muffins from muffin-pan cups. Serve warm. Yield: 6 muffins. Make a second batch of muffins and freezing for later use. Simply reheat them in the microwave oven.
1 muffin contains: 160 calories, 5g protein, 26g carbohydrate, total fat 5g, saturated fat 1g, cholesterol 0mg, dietary fiber 2g, sodium 215g.