| Step 1 |
Combine dry ingredients in large bowl. |
| Step 2 |
In another bowl, beat egg whites, bananas and melted butter together thoroughly. |
| Step 3 |
Add liquid ingredients to dry ingredients, stirring just until moistened. Fold in cranberries. |
| Step 4 |
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. |
| Step 5 |
(Muffins may be baked in regular muffin tins for 20 minutes. Makes 12 muffins.) |
| Submitted by: |
Hal Johnson and Joanne McLeod |
