| 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>
A Message from our Provider:
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