BANANA CORN MUFFINS
Kid-friendly. Moist, easy and a tasty muffin for "on-the-go" people. Basic recipe from Cooking Light-Tara Bennett; I added egg and optional nuts and raisins. Easily doubled.
Provided by Caroline Cooks
Categories Quick Breads
Time 28m
Yield 6 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚.
- Combine milk, bananas, egg, (and nuts and raisins, if using).
- Mix in a medium bowl; stir just until moistened.
- Spoon mixture into well-oiled muffin cups. Bake for about 20-25 minutes until toothpick inserted in center comes out clean.
- Cool for 10 minutes before removing from muffin pan.
- Have not tried it, but probably would freeze well.
Nutrition Facts : Calories 199.1, Fat 6.4, SaturatedFat 1.9, Cholesterol 34.7, Sodium 466.5, Carbohydrate 30.8, Fiber 2.8, Sugar 9.2, Protein 4.5
GRITTY BANANA MANGO CORN MUFFINS
This is an unusual cornbread muffin I adapted after years of messing around. You'll get tons of texture, fruity bits, whole grain punch . . . and room for creativity! I've used fresh figs, dried cherries, or whatever is handy for the mango. Enjoy!
Provided by Rachel D
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Whisk together the cornmeal, couscous, brown sugar, baking powder, baking soda, and salt in a bowl. Stir in the dried mango.
- Whisk together the mashed bananas, eggs, vegetable oil, vanilla extract, and buttermilk. Stir the cornmeal mixture into the banana mixture, and let the batter rest until the couscous absorbs some of the moisture, about 5 minutes. Spoon the batter into ungreased muffin cups, filling them 2/3 full.
- Bake in the preheated oven until lightly browned, and a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing. Serve warm or at room temperature.
Nutrition Facts : Calories 202.1 calories, Carbohydrate 32.6 g, Cholesterol 31.8 mg, Fat 6 g, Fiber 1.7 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 282.6 mg, Sugar 10.3 g
BANANA CORN MUFFINS
Steps:
- Preheat oven to 350°. Combine banana, milk, and mix in a medium bowl; stir just until moist. Spoon batter evenly into 6 muffin cups coated with cooking spray (batter will be slightly thin). Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
BANANA CORN MUFFINS
Make and share this Banana Corn Muffins recipe from Food.com.
Provided by Sherrybeth
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mash banana, add milk and muffin mix.
- Stir until combined.
- Pour into 6 muffin cups coated with nonstick cooking spray or in muffin liners.
- Bake at 350 degrees for 22 minutes or until golden brown on top.
- Cool and serve.
Nutrition Facts : Calories 194.2, Fat 5.2, SaturatedFat 1.4, Cholesterol 1.8, Sodium 337.9, Carbohydrate 33.5, Fiber 3.1, Sugar 11.7, Protein 3.7
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