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HOME ECONOMICS the whole-grain ingredient is listed first and second on the label. • Eat fresh fruit for desserts or snacks-berries, an orange, one-half grapefruit, prunes, or apricots. • Eat fruits and vegetables with their peel-apples, pears, peaches, summer squash or potatoes. • Add cooked or canned dry beans, split peas, and lentiles or your favorite soups, stews, and salads.
Banana Muffins 1 cup Fiber One cereal, crushed 1 cup mashed ripe bananas (about 2 medium) 2/3 cup fat free plain or vanilla yogurt
1/2 cup raisins 1/2 teaspoons vanilla 2 tablespoons vegetable oil 2 egg whites or 1 egg 11/2 cups all-purpose flour 1/2 cup packed brown sugar or granulated sugar 3 teaspoons baking powder 1/2 teaspoons ground cinnamon, if desired 1/4 teaspoon salt Heat oven to 400 degrees. Grease bottoms only of 10 medium muffin cups, 21/2x11/4 inches. Mix cereal, bananas, yogurt, raisins and vanilla in medium bowl. Let stand 5 minutes. Beat in oil and egg whites. Mix remaining ingredients; stir into cereal mixture must until moistened. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until light brown. Immediately remove from pan. Serve warm; 10 muffins. High Altitude Directions (3500 to 6500 feet): No changes needed. 1 serving (1 muffin): 160 calories; protein 4 g; carbohydrate 34 g; fat 3 g; sodium 210 mg; cholesterol 0 mg; total dietary fiber 5 g. 1 Place cereal between waxed paper, plastic wrap or in plastic bag;
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