by ADMIN on JULY 16, 2011
Rum in my muffins? It’s 5 o’clock somewhere, right? Right! Rum makes a great addition to many quick bread or muffin, and have no fear, the alcohol is cooked out during baking These moist, delicate mini-muffins are packed with fiber, and with a smear of natural peanut butter would make a great on-the-go breakfast or snack. Banana Rum Muffin Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 12 to 24 Quick bread Rum Banana Muffins; a healthy treat for breakfast or a snack! (Don't worry, the alcohol bakes away!)
Ingredients
½ cup white flour
½ cup wheat flour
½ cup rolled oats
¾ cup brown sugar
1 tsp baking powder
½ tsp nutmeg
1 tsp cinnamon
1 egg
2 Tbsp canola oil
½ cup fat free sour cream (or fat free Greek yogurt)
2 ripe bananas, mashed
1 jigger (shot; 2 Tbsp) spiced rum
Instructions
Preheat oven to 350F and prepare a mini-muffin pan with spray canola oil
Mix together all dry ingredients in a large bowl. In a separate medium bowl, mix together all wet ingredients.
Add wet to dry and mix until just combined.
Spoon into a the muffin pan, filling each cup until ¾th full.
Bake for 15 minutes or until a toothpick comes out clean. If making regular muffins, bake for about 20 to 25 minutes.
Enjoy!