WOODEN TOOTHPICK RECIPES

Name: Banana-Nut Muffins
Prep time: 10 min
Cook time: 40 min
Yield: 12 1 muffin each
Ingredients: 2 c. of Hy-Vee all-purpose flour; 0.5 c. of Hy-Vee granulated sugar; 0.333 c. of Hy-Vee brown sugar; 1 tbsp. of Hy-Vee baking powder; 0.5 tsp. of Hy-Vee ground cinnamon; 0.5 tsp. of Hy-Vee salt; 1 Hy-Vee large egg; 0.333 c. of Hy-Vee 2% reduced-fat milk; 0.333 c. of Hy-Vee vegetable oil; 1 c. of ripe banana; 0.666 c. of Hy-Vee chopped walnuts

More about "wooden toothpick recipes"

BANANA-NUT MUFFINS | HY-VEE

Banana-Nut Muffins | Hy-Vee image

Achieve the perfectly moist banana-nut muffins with this breakfast recipe!

Provided by Hy-Vee Seasons Magazine

Prep Time 10 minutes

Cook Time 40 minutes

Yield 12 1 muffin each

Number Of Ingredients 11

Ingredients

2 c. of Hy-Vee all-purpose flour
0.5 c. of Hy-Vee granulated sugar
0.333 c. of Hy-Vee brown sugar
1 tbsp. of Hy-Vee baking powder
0.5 tsp. of Hy-Vee ground cinnamon
0.5 tsp. of Hy-Vee salt
1 Hy-Vee large egg
0.333 c. of Hy-Vee 2% reduced-fat milk
0.333 c. of Hy-Vee vegetable oil
1 c. of ripe banana
0.666 c. of Hy-Vee chopped walnuts

Steps:

1.
Preheat oven to 400 degrees. Line 12 (2-1/2-inch) muffin cups with paper baking cups or generously spray with nonstick spray.
2.
Whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt in a medium bowl until combined. Make a well in center; set aside.
3.
Whisk together egg, milk, and oil in small bowl. Stir in mashed banana. Add banana mixture all at once to flour mixture; stir just until moistened; do not overmix (batter will be lumpy). Fold in walnuts.
4.
Spoon batter evenly into prepared muffin cups, filling each about 3/4 full. Bake for 16 to 22 minutes or until toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool slightly on wire rack; serve warm.

Nutrition Facts : Calories 250, FatContent 11g, SaturatedFatContent 1.5g, TransFatContent 0g, CholesterolContent 15mg, SodiumContent 250mg, CarbohydrateContent 37g, FiberContent 2g, SugarContent 17g, ProteinContent 4g

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