email this pageIngredients
1 (8-ounce) package corn muffin mix
3 bananas, sliced
3/4 cup dark brown sugar, divided
3 cups 2 percent low-fat milk
4 eggs
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup caramel sauce or topping
Instructions
3 bananas, sliced
3/4 cup dark brown sugar, divided
3 cups 2 percent low-fat milk
4 eggs
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 cup caramel sauce or topping
1. Prepare corn muffins according to package instructions. Cool. Crumle 4 muffins into large chunks.
2. Preheat oven to 325F. Lightly butter a 2-quart or 8-inch-square ceramic baking dish or 6 small (8–ounce) ramekins. Arrange banana slices in the dish. Top with 1/4 cup of the brown sugar and chunks of corn muffins. Combine milk, eggs, remaining brown sugar, ginger and cinnamon; whisk well. Pour over muffins. Bake 50 minutes. Drizzle with caramel sauce. Serve warm. Serves 6.
"Relish Quick Starts," August 2006.
Nutritional Information
2. Preheat oven to 325F. Lightly butter a 2-quart or 8-inch-square ceramic baking dish or 6 small (8–ounce) ramekins. Arrange banana slices in the dish. Top with 1/4 cup of the brown sugar and chunks of corn muffins. Combine milk, eggs, remaining brown sugar, ginger and cinnamon; whisk well. Pour over muffins. Bake 50 minutes. Drizzle with caramel sauce. Serve warm. Serves 6.
"Relish Quick Starts," August 2006.
Per serving: 411 calories, 10g fat, 10g prot., 74g carbs., 3g fiber, 358mg sodium.
