Fun Friday: Betty Crocker’s Banana-Cinnamon Muffins

18 Oct
These muffins were fabulous as an after school snack one fall afternoon!

These muffins were fabulous as an after school snack one fall afternoon!

If you’re a regular reader of The Whole Bag of Chips, you know I love muffins. I also love after school snacks.

Many times my snacks are muffins and if there’s enough leftover they are breakfast the next day too.

I can tell you…today’s recipe: none leftover.

These were so good.

I have tons of muffin recipes but I still love trying new ones. On this particular day I was looking to try a new recipe for banana muffins. When I saw one by Betty Crocker that incorporated bananas and cinnamon and sugar; well that had my name all over it.

These were so great, the kids all loved them.

I only made a minor modification: Instead of melting the butter at the end and dipping the muffins into it and then into cinnamon-sugar, I opted to just sprinkle some cinnamon-sugar on the tops prior to baking them.

Normally I also substitute plain nonfat yogurt instead of oil, but on this day I actually forgot and I used canola oil. It wasn’t until I dumped it in, that I realized I’d forgotten. So that’d be another substitute you might want to make if you’re trying to healthify the recipe a little bit more.

Here, from the Betty Crocker website is the recipe as they have it. I also linked to their site above.

Give these a try this weekend, they’re fantastic!

BANANA CINNAMON MUFFINS by Betty Crocker

INGREDIENTS

MUFFINS

2/3 cup sugar

1/2 cup vegetable oil
2 eggs
2/3 cup mashed very ripe bananas (2 small)
1 teaspoon vanilla
1 2/3 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
TOPPING
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
DIRECTIONS
  • Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
  •  In medium bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk. Stir in bananas and vanilla. Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups.
  •  Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.
  •  In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter, then into cinnamon-sugar. Serve warm.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: