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Banana-ginger bran muffins
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| Artist: |
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| Categories: |
Bakery, Breads, Fruits, Muffins & Biscuits |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Ripe banana, mashed | | | -(about 3 large bananas) | | 2
| tsp | Baking powder | | 1/2
| tsp | Baking soda | | 2
| | Egg whites | | 1/2
| tsp | Salt | | 1/2
| cup | Light brown sugar, plus | | 2
| tbsp | Light brown sugar | | 1/2
| cup | Oat bran | | 1
| tsp | Ground ginger | | 1
| tbsp | Margarine, melted | | 1/4
| cup | Crystallized ginger | | | -finely chopped | | 1
| tsp | Vanilla extract | | | Peel of 1 lemon | | | -Grated | | 1/4
| cup | Golden raisins | | 3/4
| cup | All-purpose flour | | 1
| tbsp | Powdered sugar | | 3/4
| cup | Whole-wheat flour | | 1
| tbsp | Lemon juice |
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Procedures:
| 1 | Spray muffin tins with a nonstick vegetable cooking spray; set aside. | | 2 | With an electric mixer on medium-low speed combine the banana, egg whites, brown sugar, melted margarine, vanilla and lemon peel. | | 3 | Sift together the all-purpose flour, whole-wheat flour, baking powder, soda, salt and ground ginger. | | 4 | Stir in the oat bran. | | 5 | Slowly add to the banana mixture, beating just to blend. | | 6 | Stir in the crystallized ginger and raisins Spoon into the prepared muffin tins and bake in a preheated 375°F oven 20 minutes or until the muffins test done. | | 7 | Remove the muffins from the tins and place on a cooling rack. | | 8 | Stir together the powdered sugar and lemon juice to make a glaze. | | 9 | Immediately brush over the hot muffins. | | 10 | Let cool a few minutes before serving. |
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