Banana Blueberry Muffins

Photo: flickr user Wonderma

Ingredients

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

1 1/2 cups Kellogg's Raisin Bran cereal

1/2 cup mashed, ripe banana (about one lg. banana)

2 tablespoons skim milk

2 egg whites

1 tablespoon vegetable oil

3 tablespoons chopped walnuts, divided

1/4 teaspoon nutmeg

Paper liners

Microwave muffin-pan cups

Preparation

1. Stir together flour, sugar, baking powder, salt and spices. Set aside.

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.