Banana muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 cup Flour - Gold medal all purpose flour 1 cup Granulated Sugar 2 large Egg, fresh, whole, raw 3 medium (7" to 7-7/8" long) Banana, fresh .5 cup (not packed) Raisins .5 cup, chopped Pecans 3 tsp Raw Sugar - Sugar in the Raw 1 tsp Cinnamon, ground 1 tsp Baking Powder 1 tsp Baking Soda 1 tbsp Milk, 3.25% 1 serving brandy 2 tablespoons (by CHADDERS2455) 1 stick Butter, unsalted
Soak raisins in brandy for several hours or overnight.
Cream sugar with room temperature butter in stand mixer.
Add eggs one at a time to mixer.
Mash ripe bananas with milk.
Add banana mixture to mixer.
Lower mixer speed to 'stir' and slowly add flour.
Stop mixer and stir in raisins and nuts.
Preheat oven to 350'F.
Put 18 muffin/cupcake liners into muffin pans and divide batter between them.
Sprinkle raw sugar on top of batter (optional).
Bake about 30 mins or until cake tester comes out clean, rotating pans halfway through baking.
Serving Size: Makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user LIZMEDA.
Cream sugar with room temperature butter in stand mixer.
Add eggs one at a time to mixer.
Mash ripe bananas with milk.
Add banana mixture to mixer.
Lower mixer speed to 'stir' and slowly add flour.
Stop mixer and stir in raisins and nuts.
Preheat oven to 350'F.
Put 18 muffin/cupcake liners into muffin pans and divide batter between them.
Sprinkle raw sugar on top of batter (optional).
Bake about 30 mins or until cake tester comes out clean, rotating pans halfway through baking.
Serving Size: Makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user LIZMEDA.
Nutritional Info Amount Per Serving
- Calories: 196.5
- Total Fat: 8.1 g
- Cholesterol: 34.5 mg
- Sodium: 106.7 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 1.5 g
- Protein: 2.8 g
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