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Nancy's Banana Nut Muffins

 
35

Banana Nut Muffins recipe

Yield

16

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

2 cups unbleached all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup vegetable shortening
*
1 cup sugar
2 large eggs
1 ⅓ cups bananas
*
1 cup walnuts
chopped, or almonds, or pecans

Directions

Sift together flour, baking powder and salt; set aside.

Cream together shortening and sugar in bowl until light and fluffy, using electric mixer at medium speed.

Beat in eggs, one at a time, blending well after each addition.

Stir in mashed bananas.

Add dry ingredients all at once, stirring just enough to moisten.

Gently mix in chopped nuts.

Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full.

Sprinkle more nuts on top if desired.

Bake in 350℉ (180℃) F oven 20 minutes or until golden brown.

Serve hot with homemade jam or jelly.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 43g (1.5 oz)
Amount per Serving
Calories 65130% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 333mg 14%
Total Carbohydrate 34g 34%
Dietary Fiber 4g 15%
Sugars g
Protein 34g
Vitamin A 3% Vitamin C 1%
Calcium 11% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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