Jo's Cranberry Mini
Muffins
| 1
1/3 cups |
all-purpose
flour |
325mL |
| 3/4
cup |
granulated
sugar |
175mL |
| 1/2
cup |
rolled
oats |
125mL |
| 1
tbsp |
baking
powder |
15mL |
| 1/2
tsp |
salt
|
2mL |
| 2 |
egg
whites |
|
| 1/2
cup |
Lactantia
Light Butter, melted |
125mL |
| 1
1/2 cups |
mashed
ripe bananas |
375mL |
| 1
cup |
cranberries
(frozen or fresh) |
250mL |
Combine
dry ingredients in large bowl. In another bowl,
beat egg whites, bananas and melted butter together
thoroughly. Add liquid ingredients to dry ingredients,
stirring just until moistened. Fold in cranberries.
In non-stick mini muffin tins, fill cups. Bake at
375 degrees Fahrenheit (190 degrees Celcius) for
12 to 15 minutes or until tops spring back when
lightly touched. Makes 24 mini muffins.
(Muffins may be baked in regular muffin tins for
20 minutes. Makes 12 muffins.)
