Cashew-Banana Millennium Muffins
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups plus 3 tablespoons sifted all-purpose flour
- ½cup wheat germ
- 2¼teaspoons double-acting baking powder
- 1teaspoon salt
- 2large eggs
- ⅓cup safflower oil
- ¾cup honey
- ¾cup milk
- 1mashed ripe banana
- 1cup finely chopped cashews
Nutritional analysis per serving (24 servings)
156 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 4 grams protein; 117 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees and grease a 12-cup muffin tin. In a large bowl, whisk together the flour, wheat germ, baking powder and salt. In another large bowl beat together the eggs, oil, honey, milk and banana. Stir the dry ingredients into the wet ingredients, stirring until they are just mixed. Fold in the cashews.
- Step 2
Fill the muffin cups ¾ full with batter and bake until the muffins are lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Serve with scrambled eggs.
Private Notes
Comments
I also cut back the sugar to 1/2 cup and used a combination of honey and maple syrup. The muffins were great, and plenty sweet to my taste.
I made these and in my standard muffin tin, this recipe made 18 muffins. I followed the ratios as described, including the honey. They weren't too sweet, but they were pretty dry, even with all of the fat from the nuts. I tried this recipe because I was trying to use up some wheat germ, but I wouldn't make it again.
Yield states 2 dozen, but directions call for one 12-cup tin. Please clarify. Will the batter fit in a standard 12 cup tin?
I guess we're still waiting for an answer Nancy. did you make them?
I also cut back the sugar to 1/2 cup and used a combination of honey and maple syrup. The muffins were great, and plenty sweet to my taste.
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