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Ingredients |
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1 1/2 cups |
all-purpose flour |
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1/2 cup |
whole-wheat flour |
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1/2 cup |
brown sugar, packed |
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1 tbsp |
baking powder |
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1 tsp |
cinnamon |
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1/2 tsp |
salt |
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1/4 tsp |
nutmeg |
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2 each |
bananas, rip, mashed (about 1 cup) |
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3/4 cup |
skim milk |
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3 tbsp |
butter, melted |
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2 med |
egg whites (or 1 egg) |
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Streusel Topping |
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3 tbsp |
wheat germ |
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2 tbsp |
brown sugar, packed |
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1 tbsp |
canola oil |
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1/2 tsp |
cinnamon |
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Instructions |
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1.
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Heat oven to 400°F. Lightly grease 12 muffin cups or spray with nonstick cooking spray.
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2.
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In large bowl, combine all-purpose flour, whole wheat flour, 1/2 cup brown sugar, baking powder, cinnamon, salt and nutmeg; mix well.
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3.
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In small bowl, combine bananas, milk, butter and egg whites; whisk until blended. Add to dry ingredients; stir about 20 strokes or just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
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4.
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In another small bowl, combine all topping ingredients; mix well. Sprinkle evenly over tops, pressing in lightly.
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5.
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Bake 18 to 20 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Cool on wire rack or serve warm.
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PER MUFFIN: 185 calories, 4.5 g total fat (2 g saturated fat), 4 g protein, 33 g carbohydrate, 10 mg cholesterol, 260 mg sodium, 2 g fiber
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COPYRIGHT: Cooking Pleasures Magazine, North American Membership Group Inc. All rights reserved.
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This recipe was provided courtesy of the Cooking Club of America, North
America's largest cooking organization. Click
Here - For a FREE Trial Membership in the Club, and a free
copy of the Members-Only magazine, Cooking Pleasures.
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