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
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