| 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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