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butter canola oil sugar vanilla nut butter bananas walnut pcs liquid egg substitute Bisquick cinnamon nutmeg brown sugar white sugar spray margarine
Viewed: 37 - Published at: 6 years agoIngredients
- 1 Tbsp. unsalted butter softened
- 1 Tbsp. canola oil
- 1 Tbsp. sugar
- 3 dsh vanilla nut butter flavoring or possibly vanilla extract
- 2 x ripe bananas
- 1/4 c. walnut pcs prepared as directed
- 3 Tbsp. liquid egg substitute
- 7/8 c. reduced fat Bisquick (1-c. less 2- tbs)
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg healthy pinch salt (optional)
- 2 tsp brown sugar
- 1 tsp white sugar spray margarine
Method
- Preheat oven to 400F.
- Line muffin tin with paper c.. Toast the walnuts in a simple layer till hot (2 min at 300F).
- Coarsely chop.
- In a small bowl, sift to lighten and remove lumps: the biscuit mix and spices.
- Add in the salt.
- Stir with a fork to combine.
- Set aside.
- In a large mixing bowl, beat by hand the butter, oil and sugar together.
- Add in banana and mash.
- Mix well.
- Add in the nuts and Large eggs.
- Stir to blend.
- (See note)
- Pour the dry ingredients into the wet and fold till combined and moist.
- Fill each c. 2/3 to 3/4 full: makes from 8 to 10 c..
- Bake 18 to 20 min at 400F.
- Meanwhile, combine the brown and white sugar and set aside.
- Remove muffins from oven and sprinkle with the sugar.
- Spray with margarine: this will help the sugar to create a crust.
- Allow to stand ten min to cold.
- "Biscuits, Scones and Quickbreads (mc2)"
- NOTES : Moist and flavorful: just sufficient oil to make a good muffin with crumb and texture.
- About the bananas: If two yield more than 3/4 c. mashed, then add in up to 2 tbs bisquick to make a moist but lumpy batter.
