Banana Corn Muffins |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 15 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup all-purpose flour | 3/4 cup enriced corn meal | 1/4 cup sugar |
| 1 tablespoon baking powder | 1/2 teaspoon salt | 3/4 cup mashed ripe banana |
| 1/2 cup milk | 1/2 cup vegetable oil | 1 egg, beaten |
| 1 | In medium bowl, combine flour, corn meal, sugar, baking powder and salt. In small bowl, combine banana, milk, oil and egg. Add to flour mixture, stirring just until moistened. |
| 2 | Line 6 microwavable muffin-pan cups with double paper baking cups. Fill muffin cups 2/3 full. Microwave at high (100%) about 1-1/2 minutes or until wooden pick inserted in center comes out clean. Rotate dish 1/4 turn after 1 minute of cooking. Remove from pan. Repeat procedure with remaining batter. Serve warm. |