Banana Raisin Walnut Muffins
1 c. plus 2 tbsp all-purpose flour
1/2 c. instant, nonfat dry milk powder
1/4 c. firmly packed light brown sugar
2 tsp double acting baking powder
1/2 tsp baking soda
1/4 tsp ground nutmeg
1 c. plus 2 tbsp buttermilk
1 egg, lightly beaten
1/4 c. less 2 tsp vegetable oil
2 tbsp sweet whipped butter, melted
1 very ripe banana (about 6 ounces) peeled and mashed
1/2 c. golden raisins, plumped
1 ounce chopped walnuts
Preheat oven to dg400. Line 12 2-1/2-inch diameter muffin pan cups
with paper baking cups; set aside.
In medium bowl combine flour, milk powder, sugar, baking powder,
baking soda and nutmeg. Stir to combine and set aside.
In small bowl combine buttermilk, egg, oil and butter and stir until
blended. Stir into dry ingredients. Add banana, raisins and walnuts
and stir to combine (mixture will be lumpy). Fill each baking cup with
an equal amount of batter and bake 15 minutes until golden brown and
tests clean. Cool on wire rack.
Enjoy!
Sherri
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