Search
by Ingredient

Banana Raisin Walnut Muffins

StarStarStarStarHalf star

Your rating

Banana Raisin Walnut Muffins

Banana Raisin Walnut Muffins recipe

 

Yield

12 servings

Prep

20 min

Cook

15 min

Ready

35 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup all-purpose flour
plus 2 teaspoons
Camera
½ cup milk, skim, (non fat) powder
Camera
¼ cup brown sugar
firmly packed
* Camera
2 teaspoons baking powder
Camera
¼ teaspoon nutmeg
Camera
½ teaspoon baking soda
Camera
1 cup buttermilk
plus 2 teaspoons
Camera
2 teaspoons buttermilk
Camera
1 each eggs
lightly beaten
Camera
¼ cup vegetable oil
less 2 teaspoons
Camera
2 tablespoons butter
whipped, melted
Camera
1 each bananas
ripe, mashed
Camera
½ cup golden raisins
plumped, optional
Camera
1 ounce walnuts
chopped
Camera

Ingredients

Amount Measure Ingredient Features
237 ml all-purpose flour
plus 2 teaspoons
Camera
118 ml milk, skim, (non fat) powder
Camera
59 ml brown sugar
firmly packed
* Camera
1E+1 ml baking powder
Camera
1.3 ml nutmeg
Camera
2.5 ml baking soda
Camera
237 ml buttermilk
plus 2 teaspoons
Camera
1E+1 ml buttermilk
Camera
1 each eggs
lightly beaten
Camera
59 ml vegetable oil
less 2 teaspoons
Camera
3E+1 ml butter
whipped, melted
Camera
1 each bananas
ripe, mashed
Camera
118 ml golden raisins
plumped, optional
Camera
28.9 ml/g walnuts
chopped
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

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.

 

 

Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 46047% 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?
 
More health news

Email this recipe