Banana-macadamia Nut Muffins
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | June 1991 | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Unbleached all purpose flour |
| 1 1/2 | t | Baking soda |
| 1/4 | t | Salt |
| 1/8 | t | Ground nutmeg |
| 1 1/4 | c | Mashed ripe bananas, about |
| 3 large | ||
| 1/2 | c | Sugar |
| 1/4 | c | Firmly packed dark brown |
| sugar | ||
| 1/2 | c | Unsalted butter, melted 1 |
| stick | ||
| 1/4 | c | Milk |
| 1 | Egg | |
| 1 | c | Unsalted macadamia nuts |
| toasted chopped |
INSTRUCTIONS
Preheat oven to 350F. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack and cool. Makes 12. Bon Appetit June 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“If you’re too open minded, your brains will fall out”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2239
Calories From Fat: 882
Total Fat: 100.4g
Cholesterol: 434.9mg
Sodium: 2605.2mg
Potassium: 458.5mg
Carbohydrates: 313.5g
Fiber: 12.5g
Sugar: 159.2g
Protein: 29.2g