Based on a recipe in the Breakfast Book by Marion Cunningham, these are scrumptious.
3/4 cup canola oil
2/3 cup sugar
1/3 cup finely chopped, peeled fresh ginger
2 1/2 cups very rip banana puree
2 cups whole wheat pastry flour
1 1/2 cups oat bran
3/4 teaspoon salt
1 1/2 teaspoon baking soda
Preheat oven to 375 degrees F.
Mix wet ingredients in a bowl. Beat until creamy and smooth.
Whisk the dry ingredients in a large bowl. Add the wet ingredients to the dry and fold carefully with a rubber spatula until just blended.
Scoop into lined or greased muffin tins, nearly filling them. Bake 15-20 minutes.
Bailey's Mills Bed & Breakfast
1347 Bailey's Mills Road
Reading, Vermont 05062 (802) 484-7809 (800) 639-3437
If you have trouble with the email link, please type the email address into the mail client of your choice (Gmail, Yahoo, Hotmail, Outlook, etc.). Thank you! Barbara Thaeder, Innkeeper
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