Dear Jeanne:

This is my favorite muffin recipe! I can't live without it, but I've tried making it with less fat, and the muffins end up hard. Can you help me? I love your articles and books. - Peggy Zadina, Dallas, TexasDear Peggy:

I can see why these are your favorite muffins - they are delicious. I think you will also like my revision, and it has only half as much fat, sugar and cholesterol. These muffins freeze well and are great for school lunch boxes, which should make them easy to live with.


Original Recipe: 255 calories; 36 mg cholesterol; 9 gm fat; 425 mg sodium.

Revised Recipe: 193 calories; 18 mg cholesterol; 5 gm fat; 376 mg sodium.

My pamphlet, "Tasty and Healthy Oat Bran Recipes," has a lot more delicious and light recipes for nutritious breakfasts. Order it for $1 and a stamped (45 cents), self-addressed, legal-sized envelope from Oat Bran, P.O. Box 847, Gibbstown, NJ 08027-9911.- Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 18 cookbooks.

Send your recipe for revision to:

Cook It Light

(Deseret News)

P.O. Box 1212

La Jolla, CA 92038

1990 by King Features Syndicate, Inc.

Banana Bran Muffins

INGREDIENTS: 2 cups flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups mashed, ripe bananas (about 4); 1 1/2 cups All-Bran or Bran Buds cereal; 1/2 cup margarine; 3/4 cup sugar; 2 eggs; nuts, optional.

PREPARATION:. In small mixing bowl stir together flour, baking powder, soda and salt; set aside.

Stir together mashed bananas and All-Bran. Let stand 2 to 3 minutes until cereal is softened.

In large mixing bowl, beat margarine and sugar until well-blended; add eggs and mix well. Blend in banana mixture, then stir in flour and nuts, if using.

Spread batter evenly in greased muffin cups, and bake in preheated 350 F oven 15 to 20 minutes. Makes 12 muffins.

Banana Bran Muffins Go-lightly

2 cups mashed, ripe bananas (6 medium)

1 1/2 cups All-Bran or Bran Buds cereal

2 cups unbleached flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup corn-oil margarine

1/4 cup sugar

1 whole egg

2 egg whites

Preheat oven to 350 F. Combine mashed bananas and bran cereal in a mixing bowl and mix well. Allow to stand for 5 minutes to soften cereal.

Combine flour, baking powder, soda and salt in another bowl and mix well; set aside.

In a large mixing bowl, combine margarine and sugar and blend until smooth. Add egg and egg whites and mix thoroughly. Add banana mixture and mix well. Add flour and stir until you can't see dry flour. DO NOT OVERMIX.

Pour 1/3 cup batter into each of 12 muffin tins that have been sprayed with non-stick vegetable coating and bake in preheated oven for 20 minutes. Makes 12 muffins.