What could be better on a cool or cold morning, afternoon or evening than a good cup of coffee, or other hot beverage of your choice, and a delicious homemade muffin? They are also perfect to grab on your way out the door when your day calls for a breakfast on the run. They also work with milk or hot chocolate for the kids breakfast or after school snack. This recipe for Banana-Walnut Muffins also has instructions for making them for your diabetic family members or friends. Grab a good cup of coffee and let these Banana-Walnut Muffins make your day.
BANANA-WALNUT MUFFINS
2 cups all-purpose flour
1/4 cup sugar (For diabetics, measure 1 tbsp sugar into 1/4 cup measure and finish filling with Splenda or Equal)
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten
1 cup water
1/3 cup vegetable oil
3/4 cup mashed ripe banana
1/2 cup chopped walnuts
Preheat oven to 400 degrees. Grease 12 muffin tin cups.
Sift flour, sugar, baking powder and salt into a medium bowl. Make a well in the center of the mixture. In a small bowl, mix the milk, egg, water, oil, banana and walnuts together well. Pour the milk mixture into the well of the flour mixture. Mix the batter just until all the flour mixture is moistened. Do not over mix muffin batter! Spoon the batter (using an ice cream scoop makes muffins even in size) into the prepared muffin tin cups. Bake at 400 degrees about 15 minutes until a wooden toothpick inserted in the center comes out clean and muffins are golden.
Enjoy!
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