Articles You May Find Interesting
When I was a teenager, I spent a fair amount of time at the mall. Oh, heck: Who am I kidding? I spent A LOT of time there. I wasn't hanging out with a gang of friends scouting for boys, though; most...
Q: My doctor suggested I try to lose at least 30 pounds with diet/exercise before trying medication for my high blood pressure. That seems like an overwhelming task—where do I begin? A: Think in...
Up there with high cholesterol, high blood pressure and other major risk factors for heart disease, is stress. Studies have shown that anxiety, depression and other negative emotional states may help...
A sweet muffin to satisfy everyone.
2 cups stone-ground white rice flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
1/3 cup flaked coconut
2/3 cup coconut milk
1 large egg, beaten
¼ cup Smart Balance® Cooking Oil
2 ripe bananas, mashed (about ¾ cup)
Smart Balance® Omega Non-Stick Cooking Spray
Preheat oven to 400 degrees. Spray a 12-cup muffin pan with non-stick spray.
In a large bowl, combine rice flour, baking powder, baking soda, salt, sugar and flaked coconut. Mix dry ingredients well and make a well in the center of dry ingredients.
In a small bowl, mix coconut milk, beaten egg, oil and mashed banana.
Add wet ingredients to dry ingredients. Mix only until all ingredients are moistened. Spoon batter into prepared muffin pan.
Bake for 15 minutes or until muffins are lightly browned on top. Remove from pan to a wire rack. Serve warm or at room temperature.
Makes 12 muffins
Nutrition per serving
Fat 7 g
Saturated Fat 1.5 g
Trans Fat 0 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 3.1 g
Omega-3 Fatty Acids 435 mg
Omega-6 Fatty Acids 974 mg
Cholesterol 16 mg
Sodium 234 mg
Carbohydrate 36 g
Fiber 1 g
Protein 2 g
Total Sugars 12g