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Name: Banana Wheat Germ Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1/4 ts Ground nutmeg; 1 c Mashed Ripe Bananas; (2-3; 2 lg Eggs; 1/2 ts Salt; 1/4 c Canola oil; 1/2 c Low-Fat Milk; 1/2 c Finely chopped walnuts; 1 c Toasted Wheat Germ; 1 1/2 c Unbleached flour; 2 1/2 ts Baking Powder; 1/2 c Firmly Packed Light Brown

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INGREDIENTS

1/4 ts Ground nutmeg
1 c Mashed Ripe Bananas; (2-3
2 lg Eggs
1/2 ts Salt
1/4 c Canola oil
1/2 c Low-Fat Milk
1/2 c Finely chopped walnuts
1 c Toasted Wheat Germ
1 1/2 c Unbleached flour
2 1/2 ts Baking Powder
1/2 c Firmly Packed Light Brown

Servings

INSTRUCTIONS

1. Preheat oven to 400 degrees. Butter the insides and top of a regular size (1/3 cup) muffin pan. 2. In a medium size bowl thoroughly combine the flour, wheat germ, walnuts, sugar, baking powder, nutmeg and salt. 3. Beat the eggs in a large bowl. Beat in the mashed banana, being certain to break up any large lumps. Beat in the milk and oil until smooth. Add the dry mixture to this bowl and stir just until it is evenly moistened. Do not overbeat it. 4. Spoon the batter into the prepared muffin pan. Bake about 17 minutes or until a knife inserted in the center of a muffin comes out dry. Cool the muffins on a rack a few minutes before serving. They are better warm, not hot. Recipe by: Simple Vegetarian Pleasures-Jeanne Lemlin

NOTES

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Banana Wheat Germ Muffins

1/4 ts Ground nutmeg
1 c Mashed Ripe Bananas; (2-3
2 lg Eggs
1/2 ts Salt
1/4 c Canola oil
1/2 c Low-Fat Milk
1/2 c Finely chopped walnuts
1 c Toasted Wheat Germ
1 1/2 c Unbleached flour
2 1/2 ts Baking Powder
1/2 c Firmly Packed Light Brown

1. Preheat oven to 400 degrees. Butter the insides and top of a  regular size (1/3 cup) muffin pan.    2. In a medium size bowl thoroughly combine the flour, wheat germ,  walnuts, sugar, baking powder, nutmeg and salt.    3. Beat the eggs in a large bowl. Beat in the mashed banana, being  certain to break up any large lumps. Beat in the milk and oil until  smooth. Add the dry mixture to this bowl and stir just until it is  evenly moistened. Do not overbeat it.    4. Spoon the batter into the prepared muffin pan. Bake about 17  minutes or until a knife inserted in the center of a muffin comes out  dry. Cool the muffins on a rack a few minutes before serving. They  are better warm, not hot.    Recipe by: Simple Vegetarian Pleasures-Jeanne Lemlin

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Nutrition

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Serving Size: 1 Serving (101g)
Recipe Makes: 12 servings

Calories: 331
Calories from Fat: 196 (59%)

Amt Per Serving		% DV

	Total Fat 21.8g	29 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 9.1g
Cholesterol 176.2mg		54 %
Sodium 136.8mg		5 %
Potassium 285.4mg		8 %
Total Carbohydrate 23.7g		7 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 20g
Protein 12.7g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 331

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