Banana Nut Muffins with Oatmeal Streusel - Revision history

Jerome at 22:13, 19 October 2024

2024-10-19T22:13:04Z

← Older revision		Revision as of 22:13, 19 October 2024
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	Cooking Light, MAY 2007		Cooking Light, MAY 2007
	[[Category:Dessert]]		[[Category:Dessert]]
			[[Category:Baked Goods]]

Jerome at 22:02, 19 October 2024

2024-10-19T22:02:28Z

← Older revision		Revision as of 22:02, 19 October 2024
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	Laura Zapalowski		Laura Zapalowski
	Cooking Light, MAY 2007		Cooking Light, MAY 2007
	[[Category:~~Incomplete]][[Category:Complete~~]]		[[Category:Dessert]]

Jerome at 01:37, 9 December 2007

2007-12-09T01:37:59Z

← Older revision		Revision as of 01:37, 9 December 2007
Line 43:		Line 43:
	Laura Zapalowski		Laura Zapalowski
	Cooking Light, MAY 2007		Cooking Light, MAY 2007
	[[Category:Incomplete]]		[[Category:Incomplete]][[Category:Complete]]

WikiSysop at 03:22, 25 September 2007

2007-09-25T03:22:55Z

← Older revision		Revision as of 03:22, 25 September 2007
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	From Cooking Light		From Cooking Light

	Whole wheat flour and oatmeal offer whole grains. The prudent amount of walnuts adds fiber, vitamin E, and unsaturated fats. The English walnuts (the most common variety in supermarkets) provide nearly 20 percent of an adequate daily intake of heart-healthy omega-3 fats per serving.		Whole wheat flour and oatmeal offer whole grains. The prudent amount of walnuts adds fiber, vitamin E, and unsaturated fats. The English walnuts (the most common variety in supermarkets) provide nearly 20 percent of an adequate daily intake of heart-healthy omega-3 fats per serving.<br>
			<br>
	Muffins:		Muffins:<br>
	1 1/2 cups all-purpose flour (about 6 3/4 ounces)		1 1/2 cups all-purpose flour (about 6 3/4 ounces)<br>
	1/2 cup whole wheat flour (about 2 1/2 ounces)		1/2 cup whole wheat flour (about 2 1/2 ounces)<br>
	2/3 cup packed brown sugar		2/3 cup packed brown sugar<br>
	2 teaspoons baking powder		2 teaspoons baking powder<br>
	1/4 teaspoon ground cinnamon		1/4 teaspoon ground cinnamon<br>
	1/4 teaspoon salt		1/4 teaspoon salt<br>
	1 cup mashed ripe banana (about 2 bananas)		1 cup mashed ripe banana (about 2 bananas)<br>
	3/4 cup 1% low-fat milk		3/4 cup 1% low-fat milk<br>
	3 tablespoons canola oil		3 tablespoons canola oil<br>
	1/2 teaspoon vanilla extract		1/2 teaspoon vanilla extract<br>
	1 large egg		1 large egg<br>
	1/4 cup chopped walnuts, toasted		1/4 cup chopped walnuts, toasted<br>
			<br>
	Streusel:		Streusel:<br>
	6 tablespoons regular oats		6 tablespoons regular oats<br>
	5 tablespoons all-purpose flour (about 1 1/2 ounces)		5 tablespoons all-purpose flour (about 1 1/2 ounces)<br>
	2 tablespoons brown sugar		2 tablespoons brown sugar<br>
	2 tablespoons butter, softened		2 tablespoons butter, softened<br>
	1/4 teaspoon ground cinnamon		1/4 teaspoon ground cinnamon<br>
			<br>
	Preheat oven to 375°.		Preheat oven to 375°.
			<br>
	To prepare the muffins, lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.		To prepare the muffins, lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.
			<br>
	To prepare streusel, combine oats and remaining ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean.		To prepare streusel, combine oats and remaining ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean.


	Yield: 12 muffins (serving size: 1 muffin)		=== Yield ===
			12 muffins (serving size: 1 muffin)

			=== Nutritional Information ===
	NUTRITION PER SERVING		NUTRITION PER SERVING
	CALORIES 241(30% from fat); FAT 8.1g (sat 1.9g,mono 3.1g,poly 2.5g); PROTEIN 4.6g; CHOLESTEROL 23mg; CALCIUM 89mg; SODIUM 164mg; FIBER 2.1g; IRON 1.8mg; CARBOHYDRATE 38.9g		CALORIES 241(30% from fat); FAT 8.1g (sat 1.9g,mono 3.1g,poly 2.5g); PROTEIN 4.6g; CHOLESTEROL 23mg; CALCIUM 89mg; SODIUM 164mg; FIBER 2.1g; IRON 1.8mg; CARBOHYDRATE 38.9g

WikiSysop at 03:20, 25 September 2007

2007-09-25T03:20:38Z

← Older revision		Revision as of 03:20, 25 September 2007
Line 41:		Line 41:
	Laura Zapalowski		Laura Zapalowski
	Cooking Light, MAY 2007		Cooking Light, MAY 2007
			[[Category:Incomplete]]

Erin at 01:18, 15 May 2007

2007-05-15T01:18:54Z

New page

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1611714

Banana Nut Muffins with Oatmeal Streusel
From Cooking Light

Whole wheat flour and oatmeal offer whole grains. The prudent amount of walnuts adds fiber, vitamin E, and unsaturated fats. The English walnuts (the most common variety in supermarkets) provide nearly 20 percent of an adequate daily intake of heart-healthy omega-3 fats per serving.

Muffins:
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
2/3 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup mashed ripe banana (about 2 bananas)
3/4 cup 1% low-fat milk
3 tablespoons canola oil
1/2 teaspoon vanilla extract
1 large egg
1/4 cup chopped walnuts, toasted

Streusel:
6 tablespoons regular oats
5 tablespoons all-purpose flour (about 1 1/2 ounces)
2 tablespoons brown sugar
2 tablespoons butter, softened
1/4 teaspoon ground cinnamon

Preheat oven to 375°.

To prepare the muffins, lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.

To prepare streusel, combine oats and remaining ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean.

Yield: 12 muffins (serving size: 1 muffin)

NUTRITION PER SERVING
CALORIES 241(30% from fat); FAT 8.1g (sat 1.9g,mono 3.1g,poly 2.5g); PROTEIN 4.6g; CHOLESTEROL 23mg; CALCIUM 89mg; SODIUM 164mg; FIBER 2.1g; IRON 1.8mg; CARBOHYDRATE 38.9g

Laura Zapalowski
Cooking Light, MAY 2007