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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