Title: Banana-millet muffins
 Categories: Bread/muffi, Fruits, Grains, Low fat
      Yield: 12 Servings
 
      2 c  Whole wheat flour
    1/4 c  Soy Flour; Plus
      1 tb Soy Flour
      2 ts Baking soda
    1/2 ts Salt
    1/3 c  Millet
    1/2 c  Applesauce
      2 lg Egg Beaters® 99% Egg
           -Substitute; Or Equiv
      2 c  Bananas; Mashed, Overripe
    1/4 c  Golden raisins
 
  Preheat oven to 350 F.  In a large bowl, mix together flours, baking
  soda, salt, and millet. Set aside.
  
  In blender, puree on high speed the applesauce, egg or equivilent,
  bananas and raisins.  Add wet stuff to dry, moisten evenly.
  
  Spoon batter into non-stick 12 muffin tin dividing evenly and bake
  40-50 minutes at 350 F or until browned.
  
  Remove muffins from pan, cool to room tempeerature.
  
  Wrap and chill.  Or eat on the spot.
  
  This is really good, not too sweet.  Actually, these are less sweet
  than zucchini bread.
  
  My calculations indicate approximately 7% calories from fat.  This
  could be reduced but I used regular soy flour.
  
  adapted from Zucchini Bread Adapted from _Sweet & Natural_ by Janet
  Warrington Posted by escott@gdwest.gd.com (Erin L Scott) to Fatfree
  
  From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
  MMCONV)