PCOS and Jicama (Mexican Turnip): A Nutritious Addition to Your Diet
Discover how jicama, a low-glycemic root vegetable, can benefit women with PCOS. Learn about its nutritional value and delicious ways to incorporate it into your diet.
Gluten-free chocolate chip cookie dough plus bananas mix up into some tasty homemade muffins.
1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
2 tablespoons plus 2 teaspoons Crisco® Light Olive Oil
4 small bananas
1 egg
3/4 cup sweet white sorghum flour
1 1/2 teaspoons baking powder
1/4 cup sugar
Heat oven to 350 °F. In medium bowl, place 1/3 cup of the cookie dough and 2 teaspoons of the oil. Cover; refrigerate. Let remaining cookie dough stand at room temperature 10 minutes to soften.
Meanwhile, place Reynolds® StayBrite® Baking Cup in each of 10 regular-size muffin cups. In small bowl, mash 1 banana (1/3 cup); set aside. Chop remaining 3 bananas into 1/4- to 1/2-inch pieces (1 cup). Place in medium bowl; set aside.
In large bowl, break up softened cookie dough. Beat with electric mixer on low speed 30 seconds. Add remaining 2 tablespoons oil, the egg and mashed banana. Beat on low speed 1 minute, scraping bowl as needed. Add 1/2 cup of the flour, the baking powder and 1/8 teaspoon salt. Beat on low speed 30 seconds, scraping bowl as needed. Beat on medium speed 1 minute. Gently stir in chopped banana. Divide batter evenly among muffin cups (cups will be full).
Remove cookie dough and oil from refrigerator. Add remaining 1/4 cup flour and the sugar. Mix with fork 1 to 2 minutes or until crumbly. Spoon 1 rounded tablespoon crumb mixture on top of each muffin; press in lightly.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 10 minutes; remove from pan to cooling rack. Cool 20 minutes. Serve warm or cool. Store covered.
Serving Size: 10
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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