banana sultana muffins
- Categories
- Bread
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Sultanas (yellow raisins) |
| ¼ cup | Apple or orange juice |
| ½ cup | Low-fat buttermilk |
| 2 | Egg whites |
| 1 tablespoon | Vegetable oil |
| 3 tablespoons | Honey |
| 1½ cup | Unbleached white flour |
| ⅓ cup | Stone-ground white cornmeal |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| ¼ cup | Brown sugar |
| ½ teaspoon | Ground ginger |
| ¼ teaspoon | Ground cardamom |
| 2 | Ripe bananas; diced |
(160 calories and 2 grams fat) Makes 12 muffins Preheat oven to 375 Use either paper liners or grease muffin pan with cooking spray Bowl 1: combine raisins and juice,,let stand for 5 minutes, Add buttermilk, egg whites, oil, and honey; whisk until smooth Bowl 2: sift flour, cornmeal, baking powder, baking soda. Add brown sugar and spices, whisk until mixed. Add bananas and toss lightly, Combine wet and dry ingredients and stir 'just to mix'. Pour into prepared muffin tin, bake for ~25 minutes.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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