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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The moist, sweet corn muffins go with almost anything and are a great way to use a ripe banana. -Tara Bennett, Arlington, VA Ingredients:
1/2 cup mashed ripe banana (about 1 medium) |
1/2 cup 2% reduced-fat milk |
1 (8 1/2-ounce) package corn muffin mix (such as jiffy) |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine banana, milk, and mix in a medium bowl; stir just until moist. Spoon batter evenly into 6 muffin cups coated with cooking spray (batter will be slightly thin). Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
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