I've made these muffins on two occasions and both times they've turned out delicious. I don't like bananas very much, but I LOVE banana bread. I was hoping to make a healthy alternative to the bread and found this recipe at the website for Quaker Oats.
The recipe is very easy to follow and they bake quickly. Also, I've found that they keep very well and I can imagine that they would freeze well for long-term storage as well.
Ingredients:
1-1/2 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts (optional)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup mashed ripe bananas (about 3 medium)
5 tablespoons margarine or butter, melted
1/2 cup fat-free milk
2 egg whites or 1 egg, lightly beaten
Each time I've made them I've left out the nuts as I don't like them very much. Also, I've used margarine (the trans fat free kind) and egg whites.
To bake them:
Heat oven to 400°F.
Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
In large bowl, combine flour, oats, sugar, nuts, if desired, baking powder and baking soda; mix well.
In medium bowl, combine bananas, margarine, milk and egg whites; blend well. Add to dry Ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups almost full. Bake 17 to 19 minutes or until golden brown.
Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
I'm a huge fan of bananas with peanut butter. I experimented a bit one with with adding peanut butter to some extra batter that I had. They were also yummy, but I'd need to experiment some more to determine the optimal quantity of peanut butter to use.
I used nutritiondata.com to determine the nutritional information per serving (using margarine, and egg whites and without nuts). Each muffin has 175 calories, 5g fat, 2g saturated fat, 1mg cholesterol, 108mg sodium, 31g carbohydrates, 2g fiber, 5% Vit A, 3% Vit C, 8% Calcium, and 8% iron. Each muffin is also a good source of other vitams such as B-12, potassium, and B-6, phosphorus, and thiamin.
The link to the original recipe at Quaker Oats' website is HERE
Showing posts with label brunch. Show all posts
Showing posts with label brunch. Show all posts
Saturday, October 28, 2006
Quaker Oat Whole Grain Banana Muffins
Saturday, July 08, 2006
Classic Blueberry Muffins
This morning, while deciding what to have for breakfast before I headed into the lab, I realized we still had a significant number of blueberries hanging around the house. So why not make some muffins? Lab could wait while I whipped these up.
We pulled out one of my favorite cookbooks, Alton Brown's I'm Just Here for More Food and used his basic muffin recipe, which is good for all sorts of add-ins. Blueberries included.
Ingredients:
2 1/4 c. AP flour
2 tsp. baking powder
1 tsp. baking soda
pinch salt
1 c. plain yogurt (we used vanilla)
1 egg
1 egg yolk
1/2 c. granulated sugar
1/2 c. oil (I learned my lesson and didn't attempt to substitute applesauce in this one.)
1-2 c. blueberries (we were on the 1 c. end of this range, but more would have been nice. AB also says that pretty much anything goes, but don't go over 1c. of chips if you're making chocolate/butterscotch/whatever chip muffins.)
Mix together the dry and wet ingredients separately, then combine loosely with a good spatula (no overmixing allowed!) When the wet and dry are about half mixed, add in the blueberries and finish mixing until most of the dry has disappeared into the wet. Scoop into a greased and floured (we just use canola oil spray) muffin tin, filling each spot 3/4 to entirely full - if you don't fill almost to the top, you won't get that nice dome look that you want in a muffin!
Sprinkle with a little extra sugar, about 1 tsp. total, if you want. I really like the extra crunch on top of my muffin, and we had some fancy vanilla sugar (bought at the Scharffen Berger factory by my mother) hanging around, which seemed perfect for this purpose. Bake at 375°F for 18-20 minutes until golden brown/about 210°F in the middle. Serve warm with butter, or without, they're tasty either way.
This makes 12 normal sized muffins, but we used a giant muffin pan and got 6 "restaurant size" muffins, which had to bake an extra 5 minutes. I wouldn't recommend making mini muffins with blueberries, but if you were using something smaller (currants, for example) it might be okay.
These were totally delicious and the perfect weekend breakfast food. The muffin was not too sweet and the perfect consistency - not too wet but not dry at all. In the future, I might try to play with adding some spices, but it's just right as-is. And it was quick! It took about ten minutes to prepare the batter, less than half an hour to bake, and I was able to wash and dry all the dishes AND make coffee while they were in the oven. So, I'm glad I "took the extra time" (in reality, maybe ten minutes tops) to bake something fresh and delicious for breakfast instead of just having a bowl of cereal.
I've seen a lot of other blueberry recipes floating around lately too. There are a couple that I'm aching to try, namely this Blueberry Cranberry Bread (from Coconut&Lime) and these Blueberry Breakfast Bars (from Farmgirl Fare). What's your favorite thing to make with blueberries?
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