Banana-ginger bran muffins

---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Banana-Ginger Bran Muffins
  Categories: Muffins, Fruits
       Yield: 10 servings
  
            -EDWARD GOLDEN   (DRRK58A)          1 tb Margarine; melted
            -preparation time 15 minutes      1/4 c  Crystallized ginger
   1 1/2 c  Ripe banana; mashed                      -finely chopped
            -(about 3 large bananas)            1 ts Vanilla extract
       2 ts Baking powder                            Peel of 1 lemon
     1/2 ts Baking soda                              -Grated
       2    Egg whites                        1/4 c  Golden raisins
     1/2 ts Salt                              3/4 c  All-purpose flour
     1/2 c  Light brown sugar; plus             1 tb Powdered sugar
       2 tb Light brown sugar                 3/4 c  Whole-wheat flour
     1/2 c  Oat bran                            1 tb Lemon juice
       1 ts Ground ginger                 
 
 ------------------------------DATA PER SERVING------------------------------
     203 x  *Calories                         126 x  *Mg Sodium
      46 x  *Gm Carbohydrates                        *Gm Polyunsat Fat
            *Gm Monosat Fat                     2 x  *Gm Fat
       4 x  *Gm Protein                    
  
   0       x  *Gm Saturated Fat 0 x *Mg Cholesterol
   
   1.  Spray muffin tins with a nonstick vegetable cooking spray; set aside.
    2.  With an electric mixer on medium-low speed combine the banana, egg
   whites, brown sugar, melted margarine, vanilla and lemon peel.
    3.  Sift together the all-purpose flour, whole-wheat flour, baking powder,
   soda, salt and ground ginger. Stir in the oat bran. Slowly add to the
   banana mixture, beating just to blend. Stir in the crystallized ginger and
   raisins 4. Spoon into the prepared muffin tins and bake in a preheated
   375-degree oven 20 minutes or until the muffins test done. Remove the
   muffins from the tins and place on a cooling rack.
    5.  Stir together the powdered sugar and lemon juice to make a glaze.
   Immediately brush over the hot muffins. Let cool a few minutes before
   serving.
    Ed in Everett, WA.
    Formatted by Elaine Radis Posted on P* 12/92
  
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