Thursday, August 21, 2008


~ The Pillsbury Cookbook

1 c. all purpose flour
3/4 c. whole wheat flour
1/2 c. sugar
2 t. baking powder
1/2 t. salt
1/4 t. nutmeg
1/2 c. mashed ripe banana
1/2 c. milk
1/3 c. oil
1 egg, slightly beaten

1/4 c. sugar
1/2 t. cinnamon
2 T. butter, melted

Preheat oven to 400 degrees. Grease bottoms only of muffin cups or line with paper baking cups.

In large bowl, combine both flours, sugar, baking powder, salt, and nutmeg. Mix in banana, milk, oil, and egg until dry particles are just moistened. Fill muffin cups 2/3 full. Bake 18-22 minutes or until golden brown. Immediately remove from pan.

In small bowl, combine sugar and cinnamon for topping. Brush muffin tops with butter and dip in cinnamon/sugar mixture. Serve warm.

Makes 12 muffins.

Notes:  If I'm feeling particularly lazy, then I just sprinkle some cinnamon sugar on the muffins before popping them in the oven.  Not as good, but it works.

Linked up at: Eat at Home Ingredient Spotlight - whole wheat flour, bananas

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