Prep Time:20 minutes
Bake Time:22 to 27 minutes
Makes:12 muffins

Moist and delicious your guests will never know these muffins are low fat!

Banana Wheat Muffins

INGREDIENTS

12 paper liners
1/3 cup butter OR margarine, softened
1/2 cup brown sugar
1-1/2 cups mashed ripe banana
1/2 cup frozen cholesterol-free egg product, thawed
1/4 cup skim milk
1 teaspoon Durkee® 100% Pure Vanilla Extract
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup wheat germ
1 teaspoon Durkee® Ground Cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons chopped walnuts

DIRECTIONS

Preheat oven to 375F.  Place paper liners in muffin pan.

Beat butter and brown sugar in large bowl with electric mixer until fluffy.  Add bananas, egg product, milk and vanilla and blend.  Combine flours, wheat germ, cinnamon, baking powder and baking soda in a large bowl and mix well.  Add to liquid ingredients and mix just until dry ingredients are moistened.

Fill muffin cups nearly full of batter.  Sprinkle with walnuts.

Bake for 22 to 27 minutes or until toothpick inserted in center comes out clean.  Cool on wire rack.

Recipe Note:  2 whole eggs may be substituted for the cholesterol free egg product.

1-800-247-5251
Prep Time:20 minutes
Bake Time:22 to 27 minutes
Makes:12 muffins

Moist and delicious your guests will never know these muffins are low fat!

Banana Wheat Muffins

INGREDIENTS

12 paper liners
1/3 cup butter OR margarine, softened
1/2 cup brown sugar
1-1/2 cups mashed ripe banana
1/2 cup frozen cholesterol-free egg product, thawed
1/4 cup skim milk
1 teaspoon Durkee® 100% Pure Vanilla Extract
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup wheat germ
1 teaspoon Durkee® Ground Cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons chopped walnuts

DIRECTIONS

Preheat oven to 375F.  Place paper liners in muffin pan.

Beat butter and brown sugar in large bowl with electric mixer until fluffy.  Add bananas, egg product, milk and vanilla and blend.  Combine flours, wheat germ, cinnamon, baking powder and baking soda in a large bowl and mix well.  Add to liquid ingredients and mix just until dry ingredients are moistened.

Fill muffin cups nearly full of batter.  Sprinkle with walnuts.

Bake for 22 to 27 minutes or until toothpick inserted in center comes out clean.  Cool on wire rack.

Recipe Note:  2 whole eggs may be substituted for the cholesterol free egg product.