Prep 5 mins
Cook 20 mins
Another find....sounds delish!
- 1 banana
- 1⁄2 cup nonfat yogurt
- 1 cup milk
- 1 teaspoon vanilla
- 1 1⁄4 cups all-purpose flour, unsifted
- 3⁄4 cup cream of wheat or 3⁄4 cup farina
- 1 tablespoon baking powder
- 1 teaspoon salt
- In a mixing bowl, mix first 4 ingredients together.
- In another mixing bowl mix the rest of the ingredients together.
- Combine both mixtures, until moistened and then pour into muffin tins.
- Bake at 400 for 20 minutes.
Similar to other reviews: added blueberry non-fat yogurt, used non-fat milk. A dense somewhat dry muffin; however, I enjoyed the light flavor with coffee. When I felt I needed it sweetened, I cut a muffin in half and spread honey on each side - delish ! I also doubled the batch, made 12 muffins, then added walnuts to the remaining dough. I do NOT recommend refrigerating the dough as I did before cooking (I only have one 12-muffin pan) - this hardened the dough and the muffins did not take proper shape (stayed in the same form in which it was spooned out). I also prefrerred the batch without walnuts. I think I might try adding a bit of applesauce next time to increase moisture.
Deliciously different - like banana bread but not sickly sweet, with a cornbread texture. I stole ladypit's idea of using the mini chips and they were delicious. Next time I'll try wheat flour and a little less baking powder. Thanks for a great low fat recipe!
Nice way to use up the 3/4 of a cup of cream of wheat in my pantry! I added a dash of splenda and about 1/2 cup mini chocolate chips. These are dense and not terribly moist, and I don't think I would have liked them without the chocolate chips. But they have nice flavor and the kids enjoyed them for breakfast. Thanks for helping me clean out my pantry!