I made this older CL muffin recipe last week for the first time and we liked them.
Sugar Spot Banana Muffins
Those tiny brown spots on ripe bananas are called sugar spots; fruits that have them make the sweetest muffins. Vegetable oil makes these muffins tender and keeps them from becoming dry.
2/3 cup packed light brown sugar
1/4 cup vegetable oil
1 large egg
1 large egg white
3/4 cup mashed ripe banana
1/3 cup fat-free milk
1 1/3 cups all-purpose flour (6 ounces)
2/3 cup honey-crunch wheat germ
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add banana and milk; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking powder, baking soda, and salt in a medium bowl, stirring well with a whisk. Add to sugar mixture; beat just until moist.
Spoon batter evenly into 12 muffin cups coated with cooking spray. Bake at 350° for 22 minutes or until muffins spring back when touched lightly in center. Cool in pan 5 minutes on a wire rack; remove from pan. Place muffins on wire rack.
Yield: 12 servings (serving size: 1 muffin)
NUTRITION PER SERVING
CALORIES 183(28% from fat); FAT 5.7g (sat 0.9g,mono 1.3g,poly 3.1g); PROTEIN 4.3g; CHOLESTEROL 18mg; CALCIUM 61mg; SODIUM 155mg; FIBER 1.4g; IRON 1.6mg; CARBOHYDRATE 30g
Elizabeth J. Taliaferro
Cooking Light, MAY 2002
To take the first step in faith, you don't have to see the whole staircase: just take the first step. - Dr. Martin Luther King