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“These muffins turn out wonderful every single time,” says Linda Heywood of Mill Bay, British Columbia. “My uncle raves abut them when he comes to visit.”
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Nutrition Facts: 1 serving (1 each) equals 168 calories, 6 g fat (1 g saturated fat), 18 mg cholesterol, 263 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.
Banana Muffins published in Simple & Delicious March/April 2007, p53
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Nov. 13, 2009 by apackage
These are nice, light muffins with a good flavor, and easy to make. Two things: I used three mashed bananas -- I have no idea why you would specify 1 3/4 cups. Also, this was more (maybe because of my bananas!) than 12 cups 2/3 full. I nearly filled up the cups and had a bit left over -- but that was OK because they didn't rise all that much. They are lovely & I'll do them again. Easier & quicker than banana bread.
Reviewed on Oct. 06, 2009 by hjberube
Very good -- not very sweet (my bananas were just ripe, not over-ripe -- riper might add more sweetness, as might a streusel topping). My friend loved the lighter sweetness -- banana flavor comes through more. Wonderful texture.
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