RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5684
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| Recipe Name: |
Banana-Walnut Muffins - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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