Comments on: Spotlight Recipe: Chunky Banana Bran Muffins

By: Chris

Chris — Thu, 07 Jan 2010 00:25:48 +0000

Tara,

I been on the internet for years and read hundreds of these replies. You are the first person I have seen with the last name of McFalls, which is my last name. It would be great to hear from you. Always looking for possible family members. I live in Illinois.

By: Noey

Noey — Mon, 06 Apr 2009 19:23:49 +0000

Dear Tara McFalls, I was just watching Ina this past weekend and she said that she didn’t know why, but when she started using extra large eggs her baking improved. So, there ya go, for whatever that might be worth. )

By: Dana White

Dana White — Mon, 06 Apr 2009 13:30:58 +0000

Hi Jeane – High altitude typically requires adjustments to oven temps and sometimes ingredients. Here’s a chart with some guidelines.

By: Jeane

Jeane — Sat, 04 Apr 2009 18:49:33 +0000

The altitude where I live is just under 5,000 feet. Are there any adjustments I should make for the higher altitude to ensure a moist and tasty muffin?

By: Theresa

Theresa — Fri, 03 Apr 2009 23:22:37 +0000

I put the recipe into my recipe builder with WW and each muffin is actually 4 points (as long as you use the low-fat or 1% buttermilk!). I bet you could also do 3 egg whites instead of 2 whole eggs and that may cut .5 a point.
Sorry for those who are looking for calories and such – I can’t figure that out!

By: Linda

Linda — Fri, 20 Mar 2009 20:47:57 +0000

I also would like the nutritional information concerning the
amount of calories, fiber and fat per muffin. This would help me figure out how many points per muffin for my Weight
Watcher’s program. Thank you!

By: Rose D

Rose D — Thu, 19 Mar 2009 02:31:01 +0000

Can I use whole wheat flour instead of all purpose flour? If so, do I need to make any other adjustments?

By: Adriana

Adriana — Thu, 19 Mar 2009 00:54:19 +0000

Does anyone know the nutritional information on these muffins – calories, fiber, fat?

By: kat

kat — Wed, 18 Mar 2009 21:49:27 +0000

In re: to the Extra large eggs, I would use 3 med-large eggs; makes it lighter, less dense(more cake-like, but not really all that much difference, just as using only 2 large. But 3 is my choice.

By: Dana White

Dana White — Wed, 18 Mar 2009 20:02:56 +0000

Hi N.L. –
If you’re using larger muffin pans, keep the oven at the same temperature. As for the cooking time, it may vary depending on your oven – just keep an eye on them and when a toothpick comes out clean they’re done!