| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
|
10 |
servings |
INGREDIENTS
| 2 |
sm |
Bananas; very ripe |
| 1 |
ts |
Vanilla extract |
| 2 |
lg |
Eggs |
| 3/4 |
c |
Nonfat buttermilk |
| 1 |
c |
Flour |
| 1/2 |
c |
Dutch cocoa powder; sifted |
| 3/4 |
c |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1 |
pn |
Salt |
|
|
Butter flavor nonstick cooking spray |
INSTRUCTIONS
Heat oven to 350 degrees. Spray every other muffin cup with cooking
spray, and set aside. Place the bananas and vanilla in a food
processor, and process until pureed. Transfer the puree to a medium
mixing bowl, and whisk in the eggs and buttermilk until just
combined. Be careful not to overmix the batter, or the muffins will
become too tough . Set aside. In another medium mixing bowl, whisk
together the flour, cocoa powder, sugar, baking powder, baking soda,
and salt. Using a large spoon, stir in the banana-vanilla mixture
until just combined. Spoon the batter into the prepared muffin cups,
until it's almost to the top. Transfer muffins to the oven to bake
until a toothpick inserted into a muffin comes out clean, about 35
minutes. Place muffins on wire rack to cool. Serve warm. Makes 10.
Per muffin: 161 calories; 2g fat; 43mg cholesterol; 32g carbohydrate;
119mg sodium; 4g protein; 1g dietary fiber.
Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 147 Calories (kcal); 1g Total Fat; (7% calories from
fat); 3g Protein; 31g Carbohydrate; 38mg Cholesterol; 149mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fruit; 0 Fat; 1 Other Carbohydrates
Recipe by: Martha Stewart
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