Banana spice muffins
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | All-purpose flour |
| ⅓ | cup | Granulated sugar |
| ⅓ | cup | Packed brown sugar |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Ground allspice |
| 1 | teaspoon | Ground ginger |
| 1 | cup | Mashed ripe banana (about 2 small) |
| ⅔ | cup | 2% low-fat milk |
| ⅓ | cup | Low-fat buttermilk |
| ⅓ | cup | Light ricotta cheese |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Vanilla extract |
| 1 | large | Egg white |
| 1 | large | Egg |
| Cooking spray | ||
Directions
1. Preheat oven to 400°.
2. Combine first 8 ingredients in a large bowl, and make a well in center of mixture. Combine banana and next 7 ingredients (banana through egg) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups coated with cooking spray.
3. Bake at 400° for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack. Yield: 1½ dozen (serving size: 1 muffin).
CALORIES 125 (17% from fat); FAT 2⅖ g (sat ⅘ g, mono 0.7 g, poly 0.9 g); PROTEIN 3⅕ g; CARB 22⅗ g; FlBER ⅘ g; CHOL 13 mg; IRON 1 mg; SODIUM 194 mg; CALC 59 mg
Recipe by: From Cooking Light, Sept. 1997 Posted to MC-Recipe Digest V1 #740 by C4 <c4@...> on Aug 13, 1997