Banana-Cinnamon Muffins

 

Source: Betty Crocker

 

Love banana bread? Get the same great flavor with sweet muffins that bake a 
whole lot faster.

 

Table with 2 columns and 14 rows



2/3

c sugar

1/2

c vegetable oil

2

eggs

2/3

c mashed very ripe bananas (2 small)

1

tsp vanilla

1 2/3

c Gold Medal® all-purpose flour

1

tsp baking soda

1/2

tsp salt

1/2

tsp ground cinnamon

Topping

</! TR>

1/4

c sugar

1/2

tsp ground cinnamon

1/4

c butter or margarine, melted

table end

 

Table with 2 columns and 4 rows



 

Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with 
shortening or

spray or line with paper baking cups.



 

In medium bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk. Stir in 
bananas and

vanilla. Stir in remaining muffin ingredients just until moistened. Divide 
batter evenly among

muffin cups.



 

Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. 
Immediately

remove from pan to cooling rack.



 

In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops 
into melted

butter, then into cinnamon-sugar. Serve warm.

12 muffins

table end

Nutrition Information:

1 Serving: Calories 270 (Calories from Fat 130); Total Fat 14g (Saturated Fat 
4g, Trans Fat 0g); Cholesterol 45mg; Sodium 240mg; Total Carbohydrate 32g

(Dietary Fiber 0g, Sugars 17g); Protein 3g Percent Daily Value*: Vitamin A 4%; 
Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate;

0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

 

How To

 

Brown bananas? Toss them, unpeeled, in the freezer. They'll be ready when you 
need them for

any recipe using mashed bananas. Simply thaw and mash.



   "The happiest people don't have the best of everything.
They just make the best of everything."
~Sylvia
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