Banana Raisin Walnut Muffins
Banana Raisin Walnut Muffins recipe
Yield
12 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
plus 2 teaspoons |
|
| ½ | cup |
milk, skim, (non fat) powder
|
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
buttermilk
plus 2 teaspoons |
|
| 2 | teaspoons |
buttermilk
|
|
| 1 | each |
eggs
lightly beaten |
|
| ¼ | cup |
vegetable oil
less 2 teaspoons |
|
| 2 | tablespoons |
butter
whipped, melted |
|
| 1 | each |
bananas
ripe, mashed |
|
| ½ | cup |
golden raisins
plumped, optional |
|
| 1 | ounce |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
plus 2 teaspoons |
|
| 118 | ml |
milk, skim, (non fat) powder
|
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
nutmeg
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
buttermilk
plus 2 teaspoons |
|
| 1E+1 | ml |
buttermilk
|
|
| 1 | each |
eggs
lightly beaten |
|
| 59 | ml |
vegetable oil
less 2 teaspoons |
|
| 3E+1 | ml |
butter
whipped, melted |
|
| 1 | each |
bananas
ripe, mashed |
|
| 118 | ml |
golden raisins
plumped, optional |
|
| 28.9 | ml/g |
walnuts
chopped |
|
Directions
Preheat oven to 400℉ (200℃).
Spray 12 muffin cups with nonstick spray.
In medium mixing bowl combine flour, milk powder, sugar, baking powder, baking soda and nutmeg; stir to combine and set aside.
In small bowl, combine buttermilk, egg, oil, and butter and stir until blended; stir in dry ingredients.
Add banana, raisins if using, and walnuts and stir to combine (mixture will be lumpy).
Fill each baking cup with an equal amount of batter and bake for 15 minutes (until golden brown and a toothpick inserted in center comes out dry).
Transfer muffins from pan to wire rack and cool.
