Friday, January 23, 2009

BANANA-WALNUT MUFFINS

2 cups all-purpose flour
1/4 cup sugar (For diabetics, measure 1 tbsp sugar into 1/4 cup measure and finish filling with Splenda or Equal)
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten
1 cup water
1/3 cup vegetable oil
3/4 cup mashed ripe banana
1/2 cup chopped walnuts

Preheat oven to 400 degrees. Grease 12 muffin tin cups.

Sift flour, sugar, baking powder and salt into a medium bowl. Make a well in the center of the mixture. In a small bowl, mix the milk, egg, water, oil, banana and walnuts together well. Pour the milk mixture into the well of the flour mixture. Mix the batter just until all the flour mixture is moistened. Do not overmix muffin batter! Spoon the batter (using an ice cream scoop makes muffins even in size) into the prepared muffin tin cups. Bake at 400 degrees about 15 minutes until a wooden toothpick inserted in the center comes out clean and muffins are golden.

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