Yogurt With Sautéed Ripe Banana Food
BANANA YOGURT MUFFINS
I had bananas and yogurt in the house, and I wanted to bake some muffins, so I combined two recipes and came up with these moist muffins. Because they have yogurt in them, they have less oil and no butter, making them healthier than most!
Provided by SJG3483
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, sugar, baking powder, salt and cinnamon and mix In another bowl, combine yogurt, egg, milk, and oil.
- Add contents of wet mixture to dry ingredients and mix- do not over mix.
- Stir in bananas (you can also add chopped nuts or other fruits if you want) Place batter in muffin tins.
- Bake at 400 degrees for 20-25 minutes or until golden.
Nutrition Facts : Calories 173.4, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.6, Sodium 195.7, Carbohydrate 29.2, Fiber 1.1, Sugar 10.8, Protein 3
YOGURT WITH SAUTéED RIPE BANANA
Number Of Ingredients 13
Steps:
- 1. In a serving bowl, mix together the yogurt, coconut, 1/4 teaspoon salt, and black pepper. In a spice or coffee grinder, grind together the mustard, cumin, and fenugreek seeds, and the asafoetida. curry leaves, and red pepper flakes until fine. 2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the ground spice mixture it should sizzle immediately. Quickly add the bananas and 1/2 teaspoon salt and cook, turning the pieces carefully, until golden on both sides, about 3 minutes.3. Mix in the lemon juice and cook another minute. Transfer the seasoned bananas to the yogurt and swirl lightly to mix, with parts of them visible as a garnish. Refrigerate at least 2 hours to chill, then serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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