Stir up the berry best batch of banana muffins you've ever made!
Prep: 15 min - Ready in: 40 min
2/3 cup sugar
1/2 cup oil
2/3 cup mashed ripe bananas
1 teaspoon vanilla
1 2/3 cups Gold Medal® All-Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup finely chopped fresh strawberries
1. Heat oven to 375°F. Line 12 muffin cups with paper baking
cups. In medium bowl, combine sugar, oil and eggs; blend well.
Stir in bananas and vanilla.
2. Lightly spoon flour into measuring cup; level off. Add flour,
baking soda and salt to sugar mixture; stir just until combined.
Stir in strawberries. Spoon batter evenly into paper-lined muffin
3. Bake at 375°F. for 17 to 21 minutes or until toothpick inserted
in center comes out clean. Immediately remove from muffin cups.
Serve warm or cool.
Makes 12 muffins
High Altitude Instructions (Above 3500 Feet):
Increase flour to 1 2/3 cups plus 1 tablespoon. Spoon batter evenly
into 14 muffin cups. Bake as directed above.
Nutritional Info Per 1 Muffin: Calories 210, Calories from Fat 90,
Total Fat 10 g, Saturated 1 g, Cholesterol 35 mg, Sodium 200 mg,
Total Carbohydrate 28 g, Dietary Fiber 1 g, Sugars 14 g,
Protein 3 g
Diet Exchange: 1 Starch, 1 Fruit, 2 Fat
OR 2 Carbohydrate, 2 Fat
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.