Banana Raisin Walnut Muffins
216
Banana Raisin Walnut Muffins recipe
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 63g (2.2 oz)Amount per Serving
Calories 46047% of calories from fat
% Daily Value *
Total Fat 24g
37%
Saturated Fat 6g
32%
Trans Fat
0g
Cholesterol 66mg
22%
Sodium 242mg
10%
Total Carbohydrate
18g
18%
Dietary Fiber 3g
11%
Sugars g
Protein
23g
Vitamin A 5%
•
Vitamin C 7%
Calcium 25%
•
Iron 13%
* based on a 2,000 calorie diet
How is this calculated?
There is something very wrong with this recipe as posted. Firstly, the recipe says the final dough should be lumpy and it wasn't, it was very liquid. And the final product was doughy and mushy and even though it rose in the oven it collapsed as soon as it was taken out of the oven. As I said, something is wrong with this recipe.
about 2 years ago