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From Merritt Island, Florida, Grace Bryant writes, "Sometimes I prepare the dry ingredients and wet ingredients the night before and mix them together in the morning so the muffins are fresh and warm for breakfast."
This recipe is:
Diabetic Friendly
Nutritional Facts 1 muffin equals 224 calories, 10 g fat (1 g saturated fat), 22 mg cholesterol, 181 mg sodium, 31 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.
Originally published as Pineapple Banana Muffins in Cooking for 2 Summer 2007, p39
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
Sunny's baking muffins with bananas, berries and walnuts.
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Reviewed on Jan. 18, 2012 by cooker69
this is a comment not a review, Why would you go to the trouble to make homemade muffins and just make 6? Can this be doubled.....
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