Snacks-to-go: orange banana muffins
12 Muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Whole wheat flour |
| ⅓ | cup | Natural bran |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | cup | Banana, mashed |
| ½ | cup | Orange juice concentrate, thawed |
| ¼ | cup | Packed brown sugar |
| ¼ | cup | Vegetable oil |
| ¼ | cup | Milk |
| 1 | Egg | |
| 1 | teaspoon | Orange rind, grated |
Directions
In a large bowl, combine whole wheat flour, natural bran, baking powder, baking soda and salt.
In separate bowl, whisk together mashed bananas, thawed orange juice concentrate, brown sugar, vegetable oil, milk, egg and orange rind until well mixed. Pour over dry ingredients, stirring just until combined.
Spoon batter into greased or paper-lined muffin cups, filling each to top. Bake in 400F 200C oven for 20-25 minutes o just until muffin tops are firm to the touch. Let muffins cool in pan on rack for 5 minutes before removing from pan.
Makes 12 small or 8 medium muffins.
Freeze muffins individually, wrapped in plastic wrap; reheat frozen in the microwave or wrapped in foil in 400F 200C toaster oven.
Per small Muffin: about 175 calories, 4 g protein, 6 g fat, 29 g carbohydrate
Source: Canadian Living magazine, Jan 95 Presented in article by Riki Dixon "Portable Meals: Snacks to Go" [-=PAM=-] PA_Meadows@...
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