Hey! Yes, even bananas is to please my little monkeys I made these muffins because I am sure they will not sit on the counter. And my prediction
were good because up in time to say they had all disappeared.
It is fine to have that I put parental controls on the plate of cupcakes;) Thank you my dear
Dominique, I made people happy with these mini muffins.
2 cups whole wheat flour (my all-purpose white flour)
1 / 2 cup sugar 1 tsp
tablespoon baking powder 1 tsp
teaspoon cinnamon 1 / 2 c. teaspoon nutmeg
4 ripe bananas, mashed (I 3 small)
1 / 4 cup canola oil
3 / 4 cup milk
1 / 2 cup plain yogurt (my sour cream) 1 tbsp
teaspoon vanilla 1 cup
mini chocolate chips
-Preheat oven to 350 degrees F.
-In a large bowl, combine flour, sugar, baking powder, cinnamon and nutmeg.
-In another bowl, using fork, combine bananas, oil, milk, yogurt and vanilla.
-Pour liquid ingredients into the bowl containing the dry ingredients. Mix with a fork to moisten the ingredients, but no more. Do not overmix.
-Pour mixture into nonstick muffin cups miniature.
-Garnish each muffin with a few chocolate chips (I added the chocolate chips directly into the mix instead of putting them on top).
-Bake on the center rack for 10 minutes or until the toothpick comes out clean. The mini muffins cook very quickly. Calculate about 20 minutes for large muffins.
-Cool on a rack before removing from pan.
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(Source: Healthy Lunch Box Genevieve O'Gleman)
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