RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2490
View Recipe |
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Recipe Name: |
Banana-Walnut Muffins |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2011-03-12
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Course: |
Breads |
Used in Baskets: |
No |
Base: |
Fruit |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
15.00
Minutes |
Number of Servings: |
12 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.68
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 1
Dozen
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
12-cup standard muffin tin |
Suggested Sides: |
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Comments: |
1 to 3 bananas will yield 1 cup of mashed bananas. You can use vegetable oil instead of melted butter. Jumbo muffins will yield 6 muffins and will take 25 minutes to cook.
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Ingredients:
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Directions:
Preheat the oven to 375 degrees. Line a 12-cup muffin pan with baking liners. In a small bowl, mix 1/4 cup sugar with 1 teaspoon cinnamon.
In a large bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, salt, remaining 1/2 teaspoon cinnamon, walnuts and raisins.
In a small bowl, beat together the banana, yogurt and egg with a fork. Stir in the butter. Stir the wet ingredients into the flour mixture until just combined.
Fill the lined muffin cups with the batter. Sprinkle the reserved cinnamon-sugar mixture on top. Bake until golden and a toothpick inserted into the centers comes out dry, about 20 minutes. |
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Nutrition per Serving: |
Calories: |
133 |
Total Carbs: |
15.8 |
Net Carbs: |
15.1 |
Cholesterol: |
20.2 |
Fat: |
6.7 |
Protein: |
3.09 |
Fiber: |
0.74 |
Sodium: |
113.73 |
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Average Rating:
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