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Banana Curry Muffins


Banana Curry Muffins recipe













Trans-fat Free, High Fiber


2 cups all-purpose flour
2 teaspoons baking powder
1 ½ cups bran
2 ounces butter
1 cup milk
1 teaspoon curry powder
1 tablespoon molasses
or 1 tb golden syrup
¾ cup bananas
3 tablespoons milk, sweetened condensed
½ teaspoon baking soda


Preheat oven to 350oF, prepare pans.

Sift flour and baking powder, stir in bran and make a well in the centre.

Melt the butter, curry pdr, treacle and condensed milk together.

Dissolve the soda in the milk and pour into the dry ingredients with the butter mixture and the bananas.

Stir until just combined.

Spoon into pans and bake for 15 to 20 minutes or until well risen and golden. Makes 16 to 18 muffins.

Microwave Instructions:

Place paper muffin cases into a microwave-proof muffin tray.

Just over half fill each case. Place on a microwave-proof rack and cook on high power for 2½ to 3 minutes or until no wet spots are visible.

Repeat with remaining mixture. For microwave ovens without a rotating turntable, give tray a quarter turn halfway through cooking.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 196129% of calories from fat
 % Daily Value *
Total Fat 62g 96%
Saturated Fat 36g 181%
Trans Fat 0g
Cholesterol 159mg 53%
Sodium 782mg 33%
Total Carbohydrate 110g 110%
Dietary Fiber 49g 197%
Sugars g
Protein 109g
Vitamin A 43% Vitamin C 28%
Calcium 75% Iron 124%
* based on a 2,000 calorie diet How is this calculated?


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