A few over-ripened bananas begged me to whip up a few muffins, last evening. Into a bowl they went, with 2 small, fat-free vanilla Activia yogurts and an egg. I added enough Trader's whole wheat pancake mix to reach the right consistency and portioned batter into lined cupcake tins. Then, I poked into each center about 1/2 teaspoon apricot jam and topped with cinnamon and crushed walnuts. Baked at 350º for about 1/2 hour and served warm....
They stuck to the paper. Yep. There is NO FAT in this recipe, nor is there added sugar. Will I revise it? Nope. I'll just cooking-spray the bottoms of the tin, next time 'round, 'cause I've gotta tell you... these muffin tops are delicious! Smile with me...
