Maple Banana Nut Muffins
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Ingredients: |
Muffins:
1/4 cup butter, softened
1/3 cup maple or brown sugar, packed
1 egg
1/3 cup maple syrup
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 overripe banana, mashed
1/2 cup fat-free sour cream
1/2 cup low-fat buttermilk
Preheat oven to 375 degrees. Place the chopped walnuts on a cookie sheet and place in the oven for 6-8 minutes, or until fragrant and lightly golden. Prepare a 12-cup muffin tin by placing paper liners in each cup.
For the streusel topping, combine the butter, walnuts, sugar, rolled oats and flour. Set aside.
In a large bowl, beat the butter and sugar together. Add the egg and beat until light and fluffy. Add the maple syrup gradually while beating, then add the vanilla.
Sift together the all-purpose flour, whole-wheat flour, salt, baking soda and baking powder. Add to the butter-and-egg mixture, mixing just until incorporated. Combine the banana, sour cream and buttermilk, and fold into the batter.
Spoon the batter into the 12-cup muffin tin, sprinkle the top of each muffin with about 2 teaspoons of the streusel and bake at 375 degrees until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Cool slightly. Top each muffin with 1/2 teaspoon of the maple syrup: Starting at the center of the muffin, using a spoon, gently press the syrup into the muffin so that it doesn't drip off the edge. Makes 12 muffins.
Each serving contains approximately: 214 calories, 8 grams fat, 33 milligrams cholesterol, 275 milligrams sodium, 32 grams carbohydrates, 4 grams protein and 1 gram fiber.
KITCHEN FACTS
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