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Name: Triple-Grain Banana Raisin Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1/4 c Maple syrup; 1/2 ts Baking soda; 1/2 ts Salt; 1/2 c Cooked brown rice; 2 tb Unsweetened applesauce; 1 ts Vanilla extract; 1 1/2 Tsp baking powder; 3/4 c Orange juice; 1 c Whole wheat flour; 1/4 c Raisins; 2 md Ripe bananas, mashed; 1 c Rolled oats, ground; 1 ts Cinnamon

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INGREDIENTS

1/4 c Maple syrup
1/2 ts Baking soda
1/2 ts Salt
1/2 c Cooked brown rice
2 tb Unsweetened applesauce
1 ts Vanilla extract
1 1/2 Tsp baking powder
3/4 c Orange juice
1 c Whole wheat flour
1/4 c Raisins
2 md Ripe bananas, mashed
1 c Rolled oats, ground
1 ts Cinnamon

Servings

INSTRUCTIONS

Recipe by Lisa Rivero, Outpost Exchange Columnist, Printed in the Milwaukee Journal/Sentinel, October 20, 1996 Preheat oven to 350 degrees F. Spray 12 muffin muffin cups with vegetable spray and set aside. In medium bowl, whisk together dry ingredients. Set aside. Combine juice, rice, syrup, applesauce and vanilla in blender container. Blend on high speed until very smooth. Pour blended mixture into dry ingredients. Add mashed banana and raisins and stir until just combined. Spoon batter into prepared muffin cups. Bake in preheated oven 20-25 minutes or until toothpick comes out clean. Cool 10 minutes, then transfer to cooling rack. Notes: * Ground rolled oats to a fine flour in blender. * You may substitute chopped walnuts for raisins, if desired. * I used half maple syrup and 1/2 honey Per muffin: Cal 116, Fat .8g (6.1% CFF), Cholest 0, Carbo 25.6g, Protein 2.9g, Sodium 189mg, Posted to Digest eat-lf.v096.n214 Date: Sun, 10 Nov 1996 10:47:11 -0600 (CST) From: "Natalie Frankel"

NOTES

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Triple-Grain Banana Raisin Muffins

1/4 c Maple syrup
1/2 ts Baking soda
1/2 ts Salt
1/2 c Cooked brown rice
2 tb Unsweetened applesauce
1 ts Vanilla extract
1 1/2 Tsp baking powder
3/4 c Orange juice
1 c Whole wheat flour
1/4 c Raisins
2 md Ripe bananas, mashed
1 c Rolled oats, ground
1 ts Cinnamon

Recipe by Lisa Rivero, Outpost Exchange Columnist, Printed in the Milwaukee  Journal/Sentinel, October 20, 1996    Preheat oven to 350 degrees F. Spray 12 muffin muffin cups with vegetable  spray and set aside.    In medium bowl, whisk together dry ingredients.  Set aside.    Combine juice, rice, syrup, applesauce and vanilla in blender container.  Blend on high speed until very smooth.  Pour blended mixture into dry  ingredients.  Add mashed banana and raisins and stir until just combined.    Spoon batter into prepared muffin cups.  Bake in preheated oven 20-25  minutes or until toothpick comes out clean.  Cool 10 minutes, then transfer  to cooling rack.    Notes: * Ground rolled oats to a fine flour in blender.    * You may substitute chopped walnuts for raisins, if desired.    * I used half maple syrup and 1/2 honey    Per muffin: Cal 116, Fat .8g (6.1% CFF), Cholest 0, Carbo 25.6g, Protein  2.9g, Sodium 189mg,    Posted to Digest eat-lf.v096.n214    Date: Sun, 10 Nov 1996 10:47:11 -0600 (CST)    From: "Natalie Frankel" <Natalie.Frankel@mixcom.com>

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Nutrition

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Serving Size: 1 Serving (47g)
Recipe Makes: 12 Servings

Calories: 80
Calories from Fat: 3 (4%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 54.3mg		2 %
Potassium 141.2mg		4 %
Total Carbohydrate 18.5g		5 %
	Dietary Fiber 2g	8 %
	Sugars, other 16.5g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 80

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