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Recipe to Print-Banana-Walnut Muffins - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Banana-Walnut Muffins - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 1 Dozen Tested: No Wine Type: Wine Suggestion: Equipment Needed: 12-cup standard muffin tin Suggested Sides: 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.

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00