| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Muffins | 1 | Servings | |
INGREDIENTS
| 8 | oz | Walnuts, coarsely crushed |
| 2 | c | Oats |
| 3 | c | Flour |
| 1 | T | Baking powder |
| 2 | t | Baking soda |
| 1 | t | Salt |
| 4 | Ripe bananas | |
| 1 | c | Milk |
| 1 | c | Honey |
| 4 | T | Melted butter |
| 1 | Egg |
INSTRUCTIONS
In a small bowl, mix 1/2 cup chopped walnuts and 2 tablespoons oats, set aside. In a large bowl, mix remaining nuts, oats, flour, baking powder, baking soda, and salt. In another bowl, mash bandannas (you should have 2 cups). Beat in milk, honey, melted butter, and egg until well blended. Stir in banana mixture into flour, mix until just moistened. Spoon into muffin cups. Sprinkle with reserved walnut-oat mixture. Bake 25 to 30 minutes. Immediatly remove from pans. Makes 12 muffins. Posted to MC-Recipe Digest V1 #249 Date: Thu, 17 Oct 1996 11:14:42 -0700 From: Gerald Edgerton <jerrye@wizard.com> NOTES : Preheat oven to 400 and grease twelve muffin-pan cups
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Nutrition (calculated from recipe ingredients)
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Calories: 5521
Calories From Fat: 1860
Total Fat: 219.3g
Cholesterol: 327.6mg
Sodium: 6537.4mg
Potassium: 4281.4mg
Carbohydrates: 830g
Fiber: 54.7g
Sugar: 357.2g
Protein: 115.6g