Easy banana walnut muffin recipe

Here is a tip to the crushing nuts, such as such as walnuts, in a food processor:

The first step is, pulse walnuts 1 Cup at a time, with the skins of course to chop away four or five times. Then the food processor and scratching turn you off the glass with a putty knife. Which jar chopped nuts in the food processing and push to chop two or three more times back if you want to pulse as long or as often more coarsely chopped nuts, not you. For best results not more than 1 Cup at a time in your food processor.

Now to my favorite banana walnut muffin recipe!

Ingredients:

1 Cup all-purpose flour

1/4 Cup sugar

1-1/2 Teaspoon baking powder

1 / 4 Teaspoon cinnamon

1 / 8 Teaspoon salt

1 small ripe banana, peeled and cut into 1-inch pieces

(The riper the banana, the sweeter be.)

1 large egg

1/4 Cup of low-fat milk

1/4 Cup vegetable oil

1 / 2 to 1 cup shelled the walnuts

1 Teaspoon sugar

Heat oven to 375 ° F and six muffin cups with paper liners line, or fat muffin pan. Combine flour, sugar, baking powder, cinnamon and salt in a small bowl and set aside place banana pieces in the food processor. Chop to smooth, usually 20-30 seconds. Scratch the food processor Bowl with a putty knife. Add the eggs, milk and oil and process until combined, about 10 seconds. Then add the walnuts and dry ingredients. Heart rate in food processor until flour about 3 to 4 times, only mixed is. (It's okay if the batter is lumpy and still has some dry flour at the top stay can.)

Fill with dough prepared muffin cups almost to the top and sprinkle the tops with sugar. Bake until tops are lightly browned and a toothpick inserted comes in the Middle clean, about 20-25 minutes. Remove from muffin pan and cool on wire rack. Makes six delicious muffins.

Nutritional information per muffin:

Calories 240 (45% from fat)

Carbohydrates 29 g

Protein 4 g

1 gfat

sat. 1 gfat

Cholest 30 mg

Sodium 374 mg

Written by Michael M. Koch
Cuisinart Duet
Food processor Courtesy Amazon.com