Preheat oven to 400\u00b0.
Grease muffin pans or use paper baking cups.
Blend, batter will be slightly lumpy.
Fill muffin cups 1/2 full.
Bake 13 to 15 minutes or until golden brown.
Preheat oven to 350 degrees F.
Stir together oats, muffin mix, flour, soda and salt; Set aside.
In a separate bowl, beat together butter and brown sugar. Beat in egg and vanilla. Stir in muffin mix mixture.
Drop by rounded teaspoonfuls onto non-stick or lined cookie sheets and bake for 10-12 minutes or until cookies are golden. Let cool slightly and remove from cookie sheet.
Makes about 16 cookies.
Stir together muffin mix, flour, and brown sugar.
Add cooled butter.
Stir just until soft dough forms (add milk if necessary here).
Stick in the fridge/freezer if too sticky to work with for a while.
Turn dough onto lightly floured surface.
Roll to 1/4 in thick and cut cookies, or roll dough into 1 in balls and press flat with the bottom of a glass.
Place 2 in apart on cookie sheets.
Bake at 350 F for 9-10 min or till cookies begin to brown.
Cool on wire rack.
Frost when cool if desired!
spray your muffin pan if
n cereal and banana.
Spoon batter into muffin tin that has
Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).
Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.
2 oiled or foil-lined muffin tins.
Bake for 20
Prepare pudding and pie filling according to package directions using the 2 cups of milk.
Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
Cover and refrigerate until serving time, but no longer than 24 hours.
Grease bottom only of loaf pan.
Combine ingredients in order listed; blend well.
Pour mixture into prepared pan.
Bake at 325\u00b0 for 35 to 40 minutes or until toothpick inserted in center comes out clean.
Let cool in pan 10 minutes; turn out onto wire rack and cool completely.
nd baking soda; add to banana mixture alternately with buttermilk, beginning
Mix in 1 medium mashed banana, 1 cup pecans, 1 cup
ith vanilla wafers, then with banana nut mixture. Continue this step until
erving.
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An optional recipe: Instead of the chocolate chips
Preheat oven to 400\u00b0.
Combine all ingredients in medium bowl; stir until all ingredients are well moistened.
Pour mixture into medium size baking dish.
Bake 15 to 20 minutes or until golden brown.
owest position.
Spray 12 muffin cups with non-stick cooking
). Grease a 12 cup muffin tin, or line with paper
In blender mix: banana, rice milk, cinnamon, nutmeg and syrup.
Pour into small flat container to dredge bread.
Coat bread on both sides and cook on griddle that has been oiled lightly.
Served warm with your favorite nut toppings and a little more maple syrup.
Preheat oven to 425\u00b0.
Grease muffin cups.
Stir together flour and sugar in mixing bowl.
Beat egg in separate bowl; stir in milk, butter and banana.
Add liquid mixture to dry ingredients, stirring just until blended.
Batter will be slightly lumpy.
Fold in pecans.
Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake for 15 to 18 minutes or until golden brown.
Makes about 12 muffins.
Preheat oven to 400\u00b0. Grease a 12-cup muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; make a well in the center. Mix milk, egg, oil, banana and walnuts in a small bowl. Pour mixture into well. Mix batter just until moistened; do not overmix. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes. Makes 12 muffins.
00b0.
Lightly grease 12 muffin cups.
In large bowl