Banana Cherry Vanilla Custard Muffins - 5 ingredients
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 113.1
- Total Fat: 3.4 g
- Cholesterol: 124.0 mg
- Sodium: 48.2 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 1.9 g
- Protein: 5.0 g
View full nutritional breakdown of Banana Cherry Vanilla Custard Muffins - 5 ingredients calories by ingredient
Introduction
Serve warm from the oven for dessert (maybe a little liqueur drizzled over top) or cold for breakfast... quite unexpectedly delicious! Serve warm from the oven for dessert (maybe a little liqueur drizzled over top) or cold for breakfast... quite unexpectedly delicious!Number of Servings: 6
Ingredients
-
3 medium (7" to 7-7/8" long) Banana, fresh
.75 cup, without pits Sweet Cherries
.5 tsp Vanilla Extract
4 large Egg, fresh, whole, raw
Tips
Great for dessert or breakfast.
Directions
1. Preheat oven to 375F. Spray a 6-cup muffin tin with non-stick cooking spray.
2. Pit fresh cherries and cut in half. If using frozen cherries, thaw, halve and drain very well. Finish draining on double layer of paper towels.
3. Using very ripe bananas, place the bananas in a large bowl and mash them thoroughly with a fork. Add the vanilla, mix and mash to combine. Add the eggs and whisk until well beaten.
4. Divide the cherries evenly (6 halves) among the muffin cups and then pour in the banana custard, dividing among the six cups.
Bake until the muffins are domed and set, about 12 to 14 minutes.
5. Run a thin knife around the edge of each muffin and remove with a small flexible spatula.
Serving Size: makes 6
2. Pit fresh cherries and cut in half. If using frozen cherries, thaw, halve and drain very well. Finish draining on double layer of paper towels.
3. Using very ripe bananas, place the bananas in a large bowl and mash them thoroughly with a fork. Add the vanilla, mix and mash to combine. Add the eggs and whisk until well beaten.
4. Divide the cherries evenly (6 halves) among the muffin cups and then pour in the banana custard, dividing among the six cups.
Bake until the muffins are domed and set, about 12 to 14 minutes.
5. Run a thin knife around the edge of each muffin and remove with a small flexible spatula.
Serving Size: makes 6