1 1/2 cups (230 g all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2 large)
1/2 cup packed dark brown sugar
1 cup nonfat vanilla yogurt
1 egg
3 tablespoons canola or corn oil
1/2 cup (75 g) whole wheat flour
2/3 cup unprocessed wheat bran
1/2 cup raisins
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2 large)
1/2 cup packed dark brown sugar
1 cup nonfat vanilla yogurt
1 egg
3 tablespoons canola or corn oil
1/2 cup (75 g) whole wheat flour
2/3 cup unprocessed wheat bran
1/2 cup raisins
method
1. Preheat oven to 375 degrees. Line 12 cups in muffin pan with foil liners -- or lightly oil or spray with nonstick cooking spray.
2. Onto a piece of wax paper sift all-purpose flour, baking powder, baking soda and salt.
3. In a large mixing bowl beat bananas, sugar, yogurt, egg and oil until well- blended. Add sifted flour mixture, whole wheat flour and bran and stir together until dry ingredients are moistened. Stir in raisins.
4. Divide batter among muffin cups. Cups will be quite full.
5. Bake 25 minutes or until tester comes out clean. Remove muffins from pan and cool on rack. Serve warm.
2. Onto a piece of wax paper sift all-purpose flour, baking powder, baking soda and salt.
3. In a large mixing bowl beat bananas, sugar, yogurt, egg and oil until well- blended. Add sifted flour mixture, whole wheat flour and bran and stir together until dry ingredients are moistened. Stir in raisins.
4. Divide batter among muffin cups. Cups will be quite full.
5. Bake 25 minutes or until tester comes out clean. Remove muffins from pan and cool on rack. Serve warm.
serving amount
makes 12 muffins.
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
