Banana-Blueberry Muffins
2/3 cup milk
1/4 cup vegetable oil
1/2 cup mashed ripe banana (about 1 medium)
1 egg
2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup fresh or frozen (thawed and well-drained)
blueberries
Heat oven to 400ş. Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1
1/4 inches, or line with paper baking cups. Beat milk, oil, banana and egg
in large bowl. Stir in remaining ingredients except blueberries just until
flour is moistened. Fold in blueberries. Divide batter evenly among muffin
cups (cups will be almost full). Sprinkle with sugar if desired.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Yield:
“12 Muffins”
Per serving: 189 Calories (kcal); 6g Total Fat; (26% calories from fat); 3g Protein; 32g Carbohydrate; 17mg Cholesterol; 202mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates
NOTES : If you can’t use up all of your ripe bananas, freeze them in their
peels. When you’re ready to bake with them, just thaw them and
they’ll be ready to use.
Comments
Got something to say?