Prune Banana Muffins with Cranberry Spread (4.5 PTS)

Serves: 12 people

Recipe Ingredients

MUFFINS: In a SMALL bowl mix the bananas, yogurt and bran. In a LARGE bowl

sift together the flour, baking power, baking soda, and cinnamon. Add

coarsely chopped prunes and toss to coat. In another small bowl, combine

the

molasses, oil and eggs. Pour the egg mixture and then the banana mixture

into the flour mixture. Carefully fold together with a rubber spatula

until

just blended; do no over mix.

Coat 12 muffin cups with no-stick spray. Spoon the batter into the cups,

filling them about two-thirds. Bake at 400F for 20 to 25 minutes, or until

the edges pull away from the sides of the cups.

CRANBERRY SPREAD: In a 2 quart saucepan combine the cranberries, juice,

syrup and raisins. Bring to a boil over high heat. Reduce the heat to

medium

and cook until the mixture is thickened and reduced, about 15 minutes.

Stir

the mixture occasionally as it cooks and press on the cranberries to break

them (the way we would cherry pie filling). Spoon the spread into small

jars. Cool, cover and refrigerate. Makes 2 cups.

Muffin variation: other dried fruits, such as apricots, peaches, currants.

(no points figured for variation)

Per serving: 251 Calories; 5g Fat (18% calories from fat); 4g Protein; 51g

Carbohydrate; 0mg Cholesterol; 106mg Sodium; 5.3g fiber

Food Exchanges: 1 Starch/Bread; 1 1/2 Fruit; 1 Fat; 1 Other Carbohydrates

Shared by: Angela, Healthy Recipes

WW Pointed by Mary [[email protected]]10/15/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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