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Banana Raisin Walnut Muffins

Southern.Crockpot's picture
Ingredients
  All purpose flour 2 Tablespoon (1 cup plus 2 tablespoons)
  Instant dry milk powder 1⁄2 Cup (8 tbs) (preferably nonfat)
  Firmly packed light brown sugar 1⁄4 Cup (4 tbs)
  Double acting baking powder 2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Buttermilk 18 Tablespoon (1 cup plus 2 tablespoons)
  Egg 1 , lightly beaten
  Vegetable oil 2 Teaspoon
  Sweet butter 2 Tablespoon, whipped, melted
  Very ripe banana 6 Ounce, peeled, mashed
  Golden raisins 1⁄2 Cup (8 tbs), plumped
  Walnuts 1 Ounce, chopped
Directions

GETTING READY
1. Preheat oven to 400°F.
2. Line twelve 2 1/2-inch-diameter muffin-pan cups with paper baking cups and set aside.

MAKING
3. In small mixing bowl combine buttermilk, egg, oil, and butter and stir until blended and set aside.
4. In a mixing bowl combine flour, milk powder, sugar, baking powder, baking soda, and nutmeg; stir to combine well.
5. Mix the buttermilk egg mixture with the dry ingredients.
6. Add banana, raisins, and walnuts and stir to mix until the mixture becomes lumpy.
7. Fill each baking cup with an equal amount of batter and bake for 15 minutes or until golden brown and a toothpick, inserted in center, comes out dry.
8. Transfer muffins from pan to wire rack and let cool.

SERVING
9. Serve the muffins for breakfast of with tea.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Breakfast
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Banana
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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