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    Banana: Banana Snack Muffins

    Source of Recipe

    Pillsbury Fast & Healthy Magazine

    List of Ingredients

    3/4 cup all purpose flour
    1/2 cup whole wheat flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup sugar
    3 tablespoons margarine or butter -- softened
    3/4 cup banana -- (about 1 large)
    1 8 oz contain low-fat vanilla yogurt
    2 egg whites

    *topping*
    1 tablespoon sugar
    2 teaspoons finely chopped walnuts
    1/4 teaspoon nutmeg

    Recipe

    Heat oven to 375�F. Spray bottoms only of 12 muffin cups with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine all purpose flour, whole wheat flour, baking powder and salt; mix well. In medium bowl, combine 1/2 cup sugar and margarine; beat at low speed until well blended. Add banana, yogurt and egg whites; beat well.

    Add to flour mixture. With spoon, stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups. In small bowl, combine all topping ingredients; mix well. Sprinkle evenly over batter in pan Bake at 375�F for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Cool slightly. Serve warm. 12 muffins.

 

 

 


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