35
7 . While doughnuts are baking, melt additional butter in a small saucepan set
over low heat . Put cinnamon sugar in a shallow bowl . Reserve .
8 . Remove doughnuts from oven and immediately brush with butter on all sides
and then gently toss in cinnamon sugar . Serve immediately .
Nutritional information per doughnut:
Calories 66 (43% from fat) • carb. 8g • pro. 1g • fat 3g • sat. fat 2g • chol. 20mg
sod. 25mg • calc. 7mg • fiber 0g
Banana Crunch Muffins
These muffins are a delicious way to use those overripe bananas .
Makes 6 muffins
Nonstick cooking spray
Crumb topping:
¼
cup unbleached, all-purpose flour
3
tablespoons light brown sugar
2
tablespoons unsalted butter, cold and cubed
½
teaspoon ground cinnamon
¼
cup pecans, toasted and chopped
Pinch kosher salt
Muffin batter:
1
cup unbleached, all-purpose flour
1½
teaspoons baking powder
¼
teaspoon kosher salt
¼
teaspoon ground cinnamon
1
small, ripe banana, mashed
¼
cup packed light brown sugar
¼
cup whole milk
¼
cup coconut oil (softened or melted and cooled to room
temperature)
1
large egg, slightly beaten
¼
cup pecans, toasted and chopped
1 . Lightly coat a standard 6-cup muffin pan with nonstick cooking spray .
2 . Prepare the crumb topping: In a small bowl, mix all 6 ingredients together
with a fork; reserve .
3 . Make the muffin batter: Stir together the flour, baking powder, salt and
cinnamon in a small bowl . In a separate medium bowl, mix the banana,
brown sugar, milk, oil and egg together using a hand mixer on medium
speed until well blended . Add the dry ingredients and nuts and mix on
low until just combined .
4 . Spoon evenly into prepared muffin cups and top with the reserved
crumb topping .
5 . Adjust the rack to Position 1 and preheat by selecting Bake at 325°F for
15 minutes . Once the oven is preheated, put muffins in . Start checking
the muffins at 12 minutes so that the crumb top does not get too dark .
Muffins are done when evenly golden and a cake tester comes out clean
when pierced .
Nutritional information per muffin:
Calories 311 (48% from fat) • carb. 37g • pro. 4g • fat 17g • sat. fat 11g • chol. 42mg
sod. 211mg • calc. 39mg • fiber 1g
