| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1 | c | Sugar |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 3 | md | Ripe bananas |
| 1 | Egg | |
| 1/3 | c | Vegetable oil |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
My kids were home from school Monday because of the Martin Luther King holiday, so we tried something new for breakfast. It was a hit! This recipe comes from Taste of Home magazine, December 97/January 98 issue, and was submitted to it by Lorna Greene of Harrington, Maine. In a large bowl, combine dry ingredients. In another bowl, mash bananas; add oil and vanilla. Mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. Bake at 375 for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 dozen (We ate them hot from the pan. I had two, and my two children - ages 8 and 9 - ate the rest!) Posted to TNT Recipes Digest, Vol 01, Nr 955 by Nora & Terry Turner <[email protected]> on Jan 21, 1998
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”