| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Desserts, Taste of ho | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine; softened |
| 1/2 | c | Sugar |
| 2 | Eggs | |
| 1 | c | Ripe bananas; mashed |
| 3/4 | c | Honey |
| 1 1/2 | c | All-purpose flour |
| 1 | c | Quick-cooking oats |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 3/4 | ts | Salt |
INSTRUCTIONS
In a mixing bowl, cram butter and sugar. Add eggs, bananas and honey; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-20 minutes or until cupcakes test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 1/2 dozen. NOTES : "Oatmeal Banana Cupcakes are moist, nutritious and require no frosting. They're handy for traveling, assures Louise Skinner of Hamilton, Ohio." Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #686 by NGavlak2@aol.com on Jul 21, 1997
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