1 cup buttermilk
1 tsp baking powder
1 tsp salt
2 TBS peanut oil
1/2 cup dark brown sugar, firmly packed
1 very ripe banana, mashed
1 pint fresh raspberries or 10 oz frozen raspberries, thawed
4 egg whites whipped until soft peaks form
1 pound oat bran
Pam or paper muffin cups
Preheat oven to 400 degrees.
Blend buttermilk with baking powder. Allow to stand for 5 minutes.
Blend in salt, peanut oil, brown sugar, banana and raspberries. Stir to mix well. Fold raspberry mixture into egg whites.
Gently fold oat bran into raspberry mixture and mix until oat bran is just blended.
Coat muffin cups with Pam or line with paper cups. Divide the mixture among 12 medium size muffin cups.
Bake for 20 minutes, until muffins are lightly browned and firm to the touch. Allow to cool for 5 minutes before removing from pan.
Not a NESTLÉ®-tested recipe.