Ingredients
-
1
-
1 1/4
-
1/4
-
2 1/2
-
1/2
-
1
-
1/2
-
1
-
2
-
2/3
-
1/3
-
1
-
2
-
1/2
-
1/2
Directions
Healthy Harvest Breakfast Muffins, Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast You can alter this recipe any way you like and with what you have on hand, very versatile I started with Recipe # 8845 from Kathy-Lynn and tweaked it so much it turned into something else Recipe includes a brown sugar & nut topping used almonds and walnuts, but any kind of nut would be good with this , What is the nutritional info if one does not make it with the topping? Thanks!, Can you give nutritional values for the Harvest muffin? Or at least calories?
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Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Line Muffin Pan With Cups, If Desired. |
|
3
Done
|
Squirt Each Cup With Non-Stick Cooking Spray. |
|
4
Done
|
Combine First 8 Ingredients in a Large Mixing Bowl. Stir Until Well Blended. |
|
5
Done
|
in a Separate Smaller Bowl Combine Next 5 Ingredients (bananas - Butter), Stir Until Well Blended. |
|
6
Done
|
in Another Separate Small Bowl, Combine Next 6 Ingredients (almonds - Nutmeg) For Muffin Topping. |
|
7
Done
|
Add Banana Mixture to the Flour Mixture Along With the Raisins, If You Desire. |
|
8
Done
|
Stir Just Until Moistened. Do not Over Stir. |
|
9
Done
|
Fill Muffin Cups 2/3 Way Full. |
|
10
Done
|
Press Enough of the Brown Sugar-Nut Topping Into Each Muffin to Cover the Top, and to Your Taste. About 2 Tbsp Per Muffin. |
|
11
Done
|
Bake at 375 For About 20 Minutes, Until the Muffin Springs Back When Lightly Touched. |
|
12
Done
|
Makes 16 Small Muffins, or 8 Giant-Sized Muffins. |
