Thursday, March 19, 2009

POPPYSEED & BANANA MUFFINS


~ allrecipes

1 1/4 c. whole wheat flour
1 c. wheat bran
1/2 c. wheat germ
1 t. baking soda
1/2 t. salt (optional)
2 eggs
1/4 c. honey
1/4 c. vegetable oil
1 c. mashed bananas
1/2 c. milk
2 t. lemon juice
1/3 c. poppyseeds

Preheat oven to 350 degrees. Mix flour, wheat bran, wheat germ, baking soda and salt. In a separate bowl, mix eggs, honey and oil. Add banana, milk, lemon juice and poppyseeds to egg mixture. Mix dry and wet ingredients until moistened. Scoop into greased muffin tin and bake 25-30 minutes.

Makes 12 muffins.

Notes: Some of the reviews claim these are too dry and have too many seeds. So, I use about 1 1/2 c. of banana (an extra half of a banana) and about 1/4 c. poppyseeds. I also skip the salt and add a little cinnamon and nutmeg. These muffins are still moist the next day! My kids actually like these more as a snack a few hours after they come out of the oven than they do when they're fresh.

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


1 comment:

Tiffany @ Eat at Home said...

It's funny how some baked goods taste best right out of the oven and some are better later. These sound really good.