* Exported from MasterCook *
Banana-Flax Breakfast Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Breakfast Fruit
Low Fat
Amount Measure Ingredient -- Preparation Method
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1 cup low-fat buttermilk
2 cups bran cereal -- such as Nature's Path
SmartBran or Kellogg's Original All-Bran
1/4 cup flaxseed meal -- or ground flaxseed
4 bananas -- divided
1 cup sugar
1 large egg
1/4 cup canola oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1. Place cereal, buttermilk, and flaxseed in bowl of food processor,
and pulse to combine. Let stand 30 minutes, or until cereal is soft.
Preheat oven to 350F. Coat 12-cup muffin pan with cooking spray.
2. Add 3 bananas to cereal mixture, and process until smooth. Add
sugar, egg, and oil, and process until smooth.
3. Whisk together flour, baking powder, baking soda, cinnamon,
nutmeg, and salt in bowl. Add to cereal mixture in food processor,
and pulse until smooth.
4. Fill each muffin cup with 1/2 cup batter. Slice remaining banana
into 1/2-inch-thick rounds, and place on tops of muffins. Bake 20 to
25 minutes, or until muffin tops are browned and toothpick inserted
in center comes out clean. Cool on wire racks.
Description:
"These morning treats are a lot more healthful than they taste.
Ground flaxseed gives them a slightly nutty flavor. If you can't find
flaxseed meal, grind whole flaxseeds in a coffee grinder until powdered."
Source:
"Vegetarian Times"
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Per Serving (excluding unknown items): 250 Calories; 7g Fat (23.4%
calories from fat); 5g Protein; 46g Carbohydrate; 6g Dietary Fiber;
18mg Cholesterol; 167mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.