The trick to good muffins is waiting until the batter is in the muffin cups before turning on the oven. The time it takes for the oven to warm up gives the baking powder a chance to work. This makes the muffins rise better.
| Balance Factor | 17 |
| Prep Time | 15 mins |
| Cook Time | 22 mins |
| Serving Size |
| Servings |
|
Ingredients
- 2/3 cup of sugar
- 1/2 cup melted butter
- 1 egg
- 3 large overripe bananas
- 1/2 teaspoon vanilla
- 1 1/2 cups of flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon Salt
Ingredients
|
Instructions
- Blend sugar and butter well.
- Add egg and beat until batter is light and fluffy.
- Mix in banana and vanilla, gently.
- On top of batter put flour first then remaining dry ingredients. Mix just until blended.
- Spoon batter into 10 muffin cups. Bake at 375F for 22 minutes.
- To have muffin batter ready for a later date, freeze muffin batter in hand-washed empty milk bags. When you wish some fresh muffins, thaw the batter, cut one of the lower corners of the bag and squeeze muffin batter into muffin tins. Bake as per recipe.
Recipe Notes
Add a tablespoon of butter to your warm muffin and the Balance Factor = 5 and the Calories = 309. That's a perfect breakfast for "on-the-go" folks or as an afternoon boost!
Nutrition Facts
Banana Muffins (Foods 4 the Luv)
Amount Per Serving
Calories 201
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 4g
20%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 24mg
8%
Sodium 227mg
9%
Potassium 127mg
4%
Total Carbohydrates 29g
10%
Dietary Fiber 1g
4%
Sugars 15g
Protein 2g
4%
Vitamin A
0.4%
Vitamin C
4%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2000 calorie diet.
