Suki Hertz
February 2002

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Recipe Summary test

Yield:
Makes 1 dozen muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Spray a 12-cup nonstick muffin pan with oil. In a large bowl, whisk the flour with the oat bran, brown and granulated sugars, baking powder, baking soda, salt and cinnamon. In a food processor, puree the ricotta with the buttermilk. Add the milk, melted butter, vanilla, egg and egg white and pulse until smooth. Add the bananas and pulse just until blended.

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  • Using a rubber spatula, fold the banana mixture and 1/2 cup of the walnuts into the dry ingredients. Spoon the batter into the muffin cups and sprinkle the remaining 1/2 cup of walnuts on top. Bake the muffins for about 18 minutes, or until a toothpick inserted in the center of one comes out clean. Turn the muffins out onto a wire rack to cool.

Notes

One Serving

Calories 256 kcal, Total Fat 10.9 gm, Saturated Fat 2.6 gm.

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