Whole Wheat Banana Butterscotch Muffins |
| Name: |
Jennifer Miller |
| Base: |
Eglin AFB |
| Recipe: |
1 cup whole wheat flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1 cup quick-cooking oats, uncooked
1⁄2 cup sugar
3⁄4 cup ripe banana pulp, mashed
1 egg
1⁄4 cup milk
1⁄4 cup vegetable oil
1 teaspoon vanilla extract
1⁄2 teaspoon banana extract
1⁄2 cup butterscotch chips
DIRECTIONS
Preheat oven to 400F degrees. Grease muffin pans; set aside.
In a large bowl, combine first 8 ingredients (flour through sugar); make a well in the center of mixture. Set aside.
In a medium bowl, combine banana, egg, milk, oil, and extracts. Beat with a wire whisk until well blended. Add to dry ingredients, stirring until just moistened. Fold in butterscotch chips.
Spoon batter into greased muffin cups, filling each cup 3/4 full. Bake for 13 to 15 minutes, or until a wooden pick inserted in center of muffin comes out clean. Remove muffins from pans immediately and cool on a wire rack. |
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