banana-spice muffins
- Categories
- Muffins
- Yield
- 18 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | All-purpose flour |
| ⅓ cup | Granulated sugar |
| ⅓ cup | Brown sugar; packed |
| 1 tablespoon | Baking powder |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Ground allspice |
| 1 teaspoon | Ground ginger |
| 1 cup | Mashed bananas |
| ⅔ cup | Skim milk |
| ⅓ cup | Buttermilk |
| ⅓ cup | Ricotta cheese; part skim milk |
| 2 tablespoons | Vegetable oil |
| 1 tablespoon | Vanilla extract |
| 1 large | Egg white |
| 1 large | Egg |
Preheat oven to 400.
Combine first seven ingredients in a large bowl, and make a well in center of mixture. Combine banana and next seven ingredients in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups lined with paper or foil liners.
Bake at 400 for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.
Per serving: 131 Calories; 2g Fat (16% calories from fat); 3g Protein; 24g Carbohydrate; 12mg Cholesterol; 154mg Sodium Recipe by: Cooking Light (September 1997) (modified) Posted to Digest eat-lf.v097.n219 by Joanne McAndrews Eisenman <jmca@...> on Aug 31, 1997
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