2

medium

egg whites

2/3

cup

skim milk

¼

cup

vegetable oil

2

cups

plain flour

½

cup

sugar

½

cup

mashed ripe banana

¾

Tbs

baking powder

½

tsp

salt

½

tsp

ground nutmeg

2/3

cup

chopped fresh rhubarb

1

Preheat oven to 200°C. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups.

2

In medium-sized bowl beat egg whites with fork; stir in milk and oil.

3

Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy).

4

Fold in rhubarb.

5

Divide batter among prepared muffin cups, filling to top.

6

Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks.