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NEW RECIPES:
ALMOND-BANANA-CHOCOLATE CHIP MUFFINS
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| 1 |
(14-ounce) box banana quick bread and muffin mix |
| 1 |
cup water |
| 2 |
eggs |
| 1/4 |
cup vegetable oil |
| 1/4 |
cup cinnamon-flavored applesauce |
| 1 |
medium banana, diced |
| 1 |
cup
Fisher Chef's Naturals sliced almonds, divided |
| 3/4 |
cup semisweet chocolate chips or chopped dark chocolate |
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- Preheat oven to 400°F.
- Prepare a muffin tin with paper liners.
- Prepare muffins according to package instructions using water,
eggs, and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce.
- Stir in banana, 3/4 cup almonds, and chocolate.
- Divide among muffin cups and sprinkle with remaining 1/4 cup almonds.
- Bake 15 to 20 minutes, until a tester comes out clean.
- Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack.
- Store airtight at room temperature for up to 4 days.
Yield: 2 medium muffins
Source: Almond Board of California
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