This recipe is made using a cuisinart sm-55 stand in mixer on 6 speed (medium) and paddle.
Makes six standard muffins.
All purpose flour (pre-sifted)
fat free yellow egg beaters
light brown sugar
fat free plain yogurt
1 large ripe banana
Pecan chips (optional)
fat free/low calorie
This recipe is made using a Cuisinart sm-55 stand in mixer on # 6 speed and paddle.
Preheat oven to 350 degrees.
Cream together ¼ cup granulated sugar and ¼ cup light brown sugar with ¼ cup yellow fat free egg beaters in mixer for a full five minutes
Next add 1-2 drops of vanilla extract (less than ⅛ teaspoon) and 2-3 drops rum extract (about an ⅛ teaspoon) or according to taste. Mix again for 1 minute w/mixer.
Next mash one very large ripen banana on a plate and then add to the wet mixture and mix again for 1 minute.
Next add about ¼ cup canola oil to wet mixture and mix again for 1 minute.
In a separate bowl, combine: ½ cup all purpose flour, ½ teaspoon baking soda and ½ teaspoon baking powder, small pinch of salt (according to taste), and a nice pinch of cinnamon (according to taste).
Now gently mix dry ingredients into wet ingredients (you may lower speed to 4 if you like) for at least 2-3 minutes. Lastly add 1 tablespoon of plain fat free yogurt. Now take a small taste to see if you need to add more rum extract or a drop more of vanilla. If taste is well balanced then you are ready to bake.
Spoon into 6 muffins. Sprinkle each muffin top generously with planters chipped pecans (optional). Bake for 20 minutes or until toothpick come out clean and tops are golden brown.