Muffins Bluberry Cranberry Banana Oatmeal Poppy Seed Cheese Recipe 445

Steps:

• Combine the first six ingredients in a mixing bowl.
• Mix well.
• Beat together egg, bananas and melted butter or margarine until smooth.
• Add to dry ingredients.
• Stir to blend.
• Stir in cranberries just until combined.
• Spoon batter into prepared muffin pan, filling almost to the top.
• Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups.
• Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.
• Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

Steps:

• Mash bananas in a large mixing bowl.
• Add sugar and egg.
• Add butter and blueberries.
• Combine dry ingredients and gently stir into banana mixture.
• Pour into 12 well-greased muffin cups.
• Bake at 375 degrees for 20 minutes.

Steps:

• In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, combine the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in bananas and poppy seeds. , Fill paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
• In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.
• Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.
• Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.

Steps:

• Directions 1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. 2. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). 3. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel Topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins. Poppy Seed Muffins: • Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seeds to flour mixture. Cheese Muffins: • Prepare as above, except stir 1/2 cup shredded Cheddar cheese or Monterey Jack cheese into nour mixture. • Per muffin: 155 cal., 7 g total fat (2 g sat. fat), 24 mg chol., 158 mg sodium, 19 g carbo., 0 g dietary fiber, 4 g protein. Daily Values: 2% vit. A, 10% calcium, 5% iron • Exchanges: 1 Starch, .5 Other Carbo., 1 Fat Blueberry Muffins: • Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into batter. Banana Muffins: • Prepare as above, greasing muffin cups (do not use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg mixture. • Per muffin: 184 cal., 9 g total fat (1 g sat. fat), 18 mg chol. 126 mg sodium, 24 g carbo., 1 g dietary fiber. 4 g protein. • Daily Values: 1% vit. A, 3% vit. C, 6% calcium/6% iron • Exchanges: 1 Starch, .5 Other Carbo., 1.5 Fat Cranberry Muffins: • Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter. Oatmeal Muffins: • Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to flour mixture. Streusel Topping ingredients 3 tablespoons all-purpose flour 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons butter 2 chopped pecans or walnuts Directions: In a small bowl stir together flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in chopped pecans or walnuts. nutrition facts (Muffins) Servings Per Recipe 12, cal. (kcal) 136, Fat, total (g) 5, chol. (mg) 19, sat. fat (g) 1, carb. (g) 19, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, sugar (g) 6, pro. (g) 3, vit. A (IU) 49, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (pg) 8, Cobalamin (Vit. B12) (pg) 0, sodium (mg) 128, Potassium (mg) 45, calcium (mg) 61, iron (mg) 1, Starch () 1, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet