| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Desserts, Cakes, Muffins | 12 | Muffins | |
INGREDIENTS
| 1 | c | Mashed banana, (about 2 medium bananas) |
| 1/2 | c | Brown sugar |
| 3/4 | c | Bran cereal, such as 100% Bran |
| 1 | c | Crushed pineapple in juice (undrained) |
| 1/4 | c | Melted butter or vegetable oil |
| 1 1/2 | ts | Finely grated orange peel |
| 1 1/2 | ts | Vanilla |
| 2 | Eggs, beaten | |
| 1 1/2 | c | All-purpose flour |
| 2/3 | c | Skim milk powder |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
INSTRUCTIONS
Preheat oven to 400F (200C). Grease 12 muffin cups or coat with cooking spray. In a medium-sized mixing bowl, stir mashed banana with brown sugar, cereal, pineapple, including juice, butter, peel, and vanilla. Let mixture soak for 5 minutes. Then, beat in eggs. Meanwhile, measure flour, skim-milk powder, baking powder, baking soda and salt into a large mixing bowl. Stir flour mixture with a fork until well mixed. Then, make a well in centre. Pour in cereal mixture, stirring just until combined. Immediately spoon batter into muffin cups. Bake in center of 400F (200C) oven until golden and a cake tester inserted into center of a muffin comes out clean, about 18 to 20 minutes. Remove from oven and let stand for 5 minutes. Then turn out onto a cooling rack. Serve warm. Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate muffins or preferably freeze. Nutrients per muffin: 4.8g protein, 5g fat, 34.1g carbo's, 193 cals. Contains a moderate amount of dietary fibre. By: Bonny Cross, Chatelaine Magazine, April 1996 Prep time: 15mins Baking time: 18mins Posted to EAT-L Digest 20 Sep 96 Date: Sat, 21 Sep 1996 12:41:09 +0700 From: Serene Ong <sereneo@INFO.BISHKEK.SU>
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