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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 12 |
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Kid-friendly. Moist, easy and a tasty muffin for on-the-go people. Basic recipe from Cooking Light-Tara Bennett; I added egg and optional nuts and raisins. Easily doubled. Ingredients:
1/3 cup mashed ripe banana (one medium) |
1/2 cup milk |
1 medium egg, beaten |
1 (8 1/2 ounce) package yellow cornbread mix (jiffy) |
cooking spray |
1/4 cup raisins (optional) |
1/4 cup nuts, chopped (optional) |
Directions:
1. Preheat oven to 350˚.
2. Combine milk, bananas, egg, (and nuts and raisins, if using).
3. Mix in a medium bowl; stir just until moistened.
4. Spoon mixture into well-oiled muffin cups. Bake for about 20-25 minutes until toothpick inserted in center comes out clean.
5. Cool for 10 minutes before removing from muffin pan.
6. Have not tried it, but probably would freeze well.
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