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Banana Whole Wheat Muffins
Oats, raisins and nuts add flavor and texture to these delicious breakfast treats.
Makes 6 muffins
1
⁄
2
cup golden raisins
1
⁄
2
cup old-fashioned oats
1
⁄
2
cup whole wheat flour
1 teaspoon baking powder
1
⁄
4
teaspoon ground cinnamon
1
⁄
8
teaspoon ground allspice
1
⁄
8
teaspoon baking soda
1
⁄
8
teaspoon salt
1 medium banana, peeled and mashed
1 large egg
1
⁄
4
cup honey
2 tablespoons canola oil
1
⁄
3
cup walnuts, coarsely chopped
1 teaspoon sugar
Place rack in Cuisinart
®
Toaster Oven Broiler in position “B” and preheat oven
to 425ºF on “Convection Bake” setting. Press “Start/Stop” button. Line 6
muffin cups with paper liners or foil baking cups.
Place raisins in a small bowl and cover with hot water. Let sit for 10 minutes,
drain and reserve.
Combine oats, flour, baking powder, cinnamon, allspice, baking soda and salt
in a medium mixing bowl. Make a well in the center and reserve.
Combine banana, egg, honey and oil in a small mixing bowl and stir to com-
bine. Add to dry ingredients and mix with a spoon just until dry ingredients
are moistened; batter will be lumpy. Add raisins and nuts; stir just to combine.
Fill prepared muffin cups with batter (fill almost to the top) and sprinkle tops
with sugar. Bake until tops are lightly browned and a toothpick inserted in the
center comes out clean, about 15 – 20 minutes. Press “Start/Stop” button.
Remove from muffin pan and cool on wire rack.
Directions for non-convection models: Place rack in position “B” and pre-
heat oven to 425ºF on “Bake” setting. Press “Start/Stop” button. Prepare
muffins as directed above and bake until tops are lightly browned and a tooth-
pick inserted in the center comes out clean, about 20 – 25 minutes. Press
“Start/Stop” button. Remove from muffin pan and cool on wire rack.
Nutritional information per muffin:
Calories 330 (49% from fat) • carbo. 38g • prot. 4g • fat 18g • sat. fat 2g
chol.30mg • sod.143mg
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