Banana Nut Muffins

What do you do when you have over-ripened bananas? You make muffins !!

Banana Nut Muffins

1/4 cup butter
1/2 cup sugar
1 egg
3/4 cup mashed ripe banana
1/2 tsp vanilla extract
1 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/8 tsp ground cinnamon
1/4 cup chopped walnuts

In a small mixing bowl, cream butter and sugar. Beat in the egg, banana and vanilla.
Combine the flour, baking powder, baking soda, salt, and cinnamon.
Add to creamed mixture just until moistened. Fold in walnuts.
Coat muffin cups with nonstick cooking spray. Fill two-thirds full iwth batter.
Bake at 350 degrees F for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes
before removing from pan to a wire rack.

Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Nutrition Facts
Nutrition (per serving): 281.6 calories; 37% calories from fat; 12.1g total fat; 61.2mg cholesterol;
138.6mg sodium; 164.7mg potassium; 40.1g carbohydrates; 1.7g fiber; 20.5g sugar; 4.6g protein.
Cooking Tips
If batter does not fill all the muffin cups, fill the empty ones about halfway with water.
Try using half whole-wheat flour for a heartier muffin.
Make sure the bananas are very ripe and soft.

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Posted in: Cookies,Fruit

APPLE PIE

APPLE PIE

2 lb. McIntosh apples, peeled, cored
and thinly sliced (7 cups)
2 T. lemon juice
2 T. granulated sugar
1 T. Butter Buds Sprinkles
4 packets Sweet 'N Low
1 T. all−purpose flour
1 1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
4 sheets phyllo dough, thawed
Nonfat frozen vanilla yogurt (optional)
Preheat the oven to 375ºF. Spray a 9−inch pie pan with nonstick
cooking spray.
In a large bowl, toss the apples with the lemon juice.
In a small bowl, combine the sugar, Butter Buds, Sweet 'N Low, flour,
cinnamon and allspice. Add to the apples and toss to coat.
Lightly spray one sheet of phyllo dough with nonstick cooking spray.
Fold in half and spray again. Place in the pie pan with one edge
hanging over the pan. Repeat the process with the remaining 3 sheets
of dough, overlapping in the pan to cover the bottom completely.
Spoon the apple mixture into the pan. Fold the edges of the dough
over to cover the apples. Spray with nonstick cooking spray. Bake
35 minutes, or until the dough is crisp and the apples are tender
when pierced with a sharp knife. Cool slightly before serving.
Serve with nonfat frozen vanilla yogurt, if desired. Makes 1 (9−inch) pie,
8 servings.
Variation
Seven cups of sliced fresh peaches or pears, or fresh blueberries,
may be substituted for the apples.
Per serving (1/8 pie): 115 calories, 1g protein, 29g carbohydrate,
1g fat, 1g saturated fat, 0mg cholesterol, 65mg sodium
Diabetic exchanges: 1/2 starch, 1 1/2 fruit

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Posted in: Fruit

Amaretto Fruit Dip

16 oz Cool Whip -- thawed in
: refrigerat
3 3/8 oz Lemon Jello Instant
: Pudding/Pie Filling
8 oz sour cream
1/4 c amaretto
Gently whisk together sour cream and amaretto in a medium sized bowl.
Stir in instant pudding mix. Gently but thoroughly stir in Cool Whip.
Cover and refrigerate several hours or overnight to combine flavors.
Serve with sliced fresh fruit.

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Posted in: Fruit