Saturday, September 20, 2008

Helping you fight big oil

Don't you hate it when you're enjoying a yummy banana muffin and you notice an oil slick on the napkin it's sitting on?

Yuck! These muffins are moist but not full of fat. Better yet, they are completely dairy free. Turn these into to gluten-free muffins by replacing flour with equal parts of Bette Hagman’s 4-Bean Mix and adding 1 tsp xanthan gum.

These delicious muffins turned out square 'cause I used my amazing Calphalon dessert bar pan that makes single serving desserts like cheese cakes or petit fours. I'll make sure to put up another recipe showcasing this versatile pan, so you can wow your friends at your next “girl’s night in”.

2 eggs
1 cup sugar
1/2 cup vegetable oil
1 cup unsweetened applesauce
3 ripe bananas, mashed
1 tsp each: baking powder, baking soda, salt and cinnamon
1/2 tsp nutmeg
2 1/2 cups flour

1. Preheat oven to 350F. Spray a 12 muffin tin lightly with oil.
2. Combine eggs, sugar, oil, applesauce and bananas together in a large bowl.
3. In a separate bowl stir dry ingredients together. Add dry ingredients to banana mixture and mix until combined.
4. Divide batter between muffin cups.
5. Bake for 20-25 minutes or until a cake tester comes out clean.

Bette Hagman’s 4-Bean Mix (Makes 9 cups)
2 cups Garfava bean flour
1 cup sorghum flour
3 cups cornstarch
3 cups tapioca flour

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