BANANA NUT MUFFINS RECIPE: HOW TO MAKE IT
A scattering of chopped nuts adds crunch to these moist, taste-tempting treats. They're the best banana nut muffins I've found. Bet you'll agree. —Neva Starnes, Summerville, Georgia
Provided by Taste of Home
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 6 muffins.
Number Of Ingredients 11
Steps:
- In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts. , Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 278 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 263mg sodium, CarbohydrateContent 40g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
MASHED SWEET POTATOES WITH CINNAMON-BROWN SUGAR SAUCE ...
Serve mashed sweet potatoes with cinnamon and sugar sauce for a flavorful side dish.
Provided by Pillsbury Kitchens
Total Time 1 hours 55 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Pierce sweet potatoes all over with fork; place on cookie sheet with sides. Bake 1 hour 15 minutes to 1 hour 30 minutes or until tender when pierced with fork. Let stand 15 minutes or until cool enough to handle.
- Meanwhile, in 1-quart saucepan over medium heat, heat butter, brown sugar, milk, corn syrup and cinnamon to boiling, stirring constantly. Boil and stir 1 minute or until slightly thickened. Remove from heat; keep warm.
- Peel sweet potatoes; place in large bowl. Mash until no lumps remain. Add cream and salt; mash until smooth. Spoon potatoes into large serving bowl. Serve with brown sugar sauce.
Nutrition Facts : Calories 170 , CarbohydrateContent 22 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 1 g, SaturatedFatContent 5 g, ServingSize 1 Serving , SodiumContent 290 mg, SugarContent 12 g, TransFatContent 0 g
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