We tried another batch of muffins for the kids. These had an autumn cinnamon/nutmeg taste - so yummy. We made them extra delicious by drizzling with a powdered sugar/milk glaze. Yes, you'll see below that I used a Christmas-themed paper baking cup; you use what ya have, that's all I've got to say!
1 C all-purpose flour
1 C whole wheat flour
1/2 C sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. nutmeg
1/8 t. salt
1/8 t. allspice
1/2 C buttermilk
1/2 C (1 medium) mashed ripe banana
1/3 C oil
Heat oven to 400 degrees. Spray 36 miniature muffin cups with nonstick cooking spray or line with paper baking cups. In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, nutmeg, salt and allspice; mix well. In small bowl, beat egg. Add buttermilk, banana and oil; mix well. Add to flour mixture; stir just until dry ingredients are moistened. Divide batter evenly into sprayed muffin cups, filling each 2/3 full. Bake at 400 degrees for 10-15 minutes or until muffins are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Serving: 36 min-muffins
Recipe Given by: Pillsbury Best Muffins and Quick Breads
Note: If necessary to bake muffins in batches, remaining batter can be refrigerated and baked as soon as possible.
Hint: I didn't have whole wheat flour, just used 2 C white flour. I didn't have allspice and substituted with cinnamon.
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