Title: Banana-rhubarb muffins
 Categories: Muffins, Breads
      Yield: 12 Servings
 
      2    Egg whites or 1/4 cup
           -cholesterol free egg
           -product
    2/3 c  Skim milk
    1/4 c  Vegetable oil
      2 c  Oat flour blend
    1/2 c  Sugar
    1/2 c  Mashed ripe banana
      1 tb Baking powder
    1/2 ts Salt
    1/2 ts Nutmeg
    2/3 c  Chopped fresh rhubarb or
           -frozen rhubarb, thawed and
           -well drained
 
  Servings: Makes 12 Calories: 170 per serving
  
  Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with
  vegetable cooking spray or line with paper baking cups. In
  medium-sized bowl beat egg whites with fork; stir in milk and oil.
  Add remaining ingredients except rhubarb, mixing just until flour is
  moistened (batter will be lumpy). Fold in rhubarb. Divide batter
  among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or
  until golden brown. Immediately remove muffins from pan; cool on wire
  racks.