greysangel
02-12-2002, 02:11 PM
Hey there!
I've been buzzing right along with my new recipe challenge! So far, I have tried 9 recipes for February with my total for this year being 32 ...WOO HOO!
This recipe is from the WW site. I tried these and really liked them! The nutritional info is great and they are pretty filling. I doubled them to make 12 4pt muffins instead of 24 2 pt muffins. Warning: these are very banana-ey and not overly sweet so you have to like bananas :D
Enjoy!
FROSTED BANANA BREAD MUFFINS
Homemade muffins make wonderful hostess gifts. Simply wrap them in foil and add a bow.
2 POINTS PER SERVING
Prep Time: 27 minutes
Cook Time: 12 minutes
Ingredients:
3 tbsp vegetable oil
2/3 cup packed brown sugar
4 medium bananas, mashed
2 tsp grated lemon zest
1 large egg
White of 1 large egg
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/3 cup fat-free buttermilk
1/2 cup golden raisins
1/3 cup confectioners' sugar
1 tbsp lemon juice
1. Preheat oven to 350°F. Coat 24 mini muffin tins with cooking spray.
2. Blend together oil and brown sugar. Beat in bananas, lemon zest, egg and egg white.
3. In a separate bowl, whisk together flour, baking powder, cinnamon and salt.
4. Gently stir half flour mixture into banana mixture. Stir in buttermilk, remaining flour and raisins.
5. Divide batter among muffin pans. Bake until a toothpick inserted into center comes out clean, about 10 to 12 minutes. Let cool in pans for 10 minutes before inverting onto a rack to cool completely.
6. To make frosting, blend confectioners' sugar and lemon juice together. Drizzle over cooled muffins.
Number of servings: 24
POINTS per serving: 2
Nutritional profile per serving: Calories 117.0, Protein 1.9g, Fat 2.1g, Saturated fat 0.3g, Carbohydrate 23.1g, Fiber 1.1g, Cholesterol 9.0mg, Iron 0.8mg, Sodium 85.2mg, Calcium 20.4mg
Other reviews:
Chicken Cashew Stir-Fry CL May 00 - This was so good!!! A definite repeat..leftovers were even better :D This is as close to a 10 out of 10 for me as it gets. Incredibly tasty, wonderful consistency...yum!
Herbed Meat Loaf with Sun Dried Tomato Gray - CL/96 This was good but I'm not sure it is a repeat. It wasn't anything incredible although I really liked the gravy. I almost think this would be better with crumbled turkey sausage over pasta as opposed to meatloaf? I may tinker with this one. DH looked at me and wanted to make sure I would go back to his favorite..my tangy meatloaf!
Vidalia Onion Risotto with Feta Cheese Cl June 95. Very very good. DH has discovered he really loves risotto and he doesn't even need meat in there!! :D We both loved this dish and it's a definite repeat..pretty easy for the weekday as well.
Chicken Marsala - Frugal Gourmet I will be interested in comparing with the Cooks' Illustrated but this was certainly easy enough to throw together during the week and tasty as well.
JeAnne
I've been buzzing right along with my new recipe challenge! So far, I have tried 9 recipes for February with my total for this year being 32 ...WOO HOO!
This recipe is from the WW site. I tried these and really liked them! The nutritional info is great and they are pretty filling. I doubled them to make 12 4pt muffins instead of 24 2 pt muffins. Warning: these are very banana-ey and not overly sweet so you have to like bananas :D
Enjoy!
FROSTED BANANA BREAD MUFFINS
Homemade muffins make wonderful hostess gifts. Simply wrap them in foil and add a bow.
2 POINTS PER SERVING
Prep Time: 27 minutes
Cook Time: 12 minutes
Ingredients:
3 tbsp vegetable oil
2/3 cup packed brown sugar
4 medium bananas, mashed
2 tsp grated lemon zest
1 large egg
White of 1 large egg
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/3 cup fat-free buttermilk
1/2 cup golden raisins
1/3 cup confectioners' sugar
1 tbsp lemon juice
1. Preheat oven to 350°F. Coat 24 mini muffin tins with cooking spray.
2. Blend together oil and brown sugar. Beat in bananas, lemon zest, egg and egg white.
3. In a separate bowl, whisk together flour, baking powder, cinnamon and salt.
4. Gently stir half flour mixture into banana mixture. Stir in buttermilk, remaining flour and raisins.
5. Divide batter among muffin pans. Bake until a toothpick inserted into center comes out clean, about 10 to 12 minutes. Let cool in pans for 10 minutes before inverting onto a rack to cool completely.
6. To make frosting, blend confectioners' sugar and lemon juice together. Drizzle over cooled muffins.
Number of servings: 24
POINTS per serving: 2
Nutritional profile per serving: Calories 117.0, Protein 1.9g, Fat 2.1g, Saturated fat 0.3g, Carbohydrate 23.1g, Fiber 1.1g, Cholesterol 9.0mg, Iron 0.8mg, Sodium 85.2mg, Calcium 20.4mg
Other reviews:
Chicken Cashew Stir-Fry CL May 00 - This was so good!!! A definite repeat..leftovers were even better :D This is as close to a 10 out of 10 for me as it gets. Incredibly tasty, wonderful consistency...yum!
Herbed Meat Loaf with Sun Dried Tomato Gray - CL/96 This was good but I'm not sure it is a repeat. It wasn't anything incredible although I really liked the gravy. I almost think this would be better with crumbled turkey sausage over pasta as opposed to meatloaf? I may tinker with this one. DH looked at me and wanted to make sure I would go back to his favorite..my tangy meatloaf!
Vidalia Onion Risotto with Feta Cheese Cl June 95. Very very good. DH has discovered he really loves risotto and he doesn't even need meat in there!! :D We both loved this dish and it's a definite repeat..pretty easy for the weekday as well.
Chicken Marsala - Frugal Gourmet I will be interested in comparing with the Cooks' Illustrated but this was certainly easy enough to throw together during the week and tasty as well.
JeAnne