then stir in cereal and banana.
Spoon batter into muffin
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.
br>Add the well-mashed banana to the bowl with the
b>muffins on rack for 5 minutes.
**Banana Muffins: omit the ginger.
**Banana
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.
ogether the egg whites, mashed banana and applesauce. Add the wet
ashed bananas. Add vanilla to banana mixture.
Mix nuts with
Preheat oven to 430 degrees.
Pour all ingredients into a bowl, and mix thouroughly (sometimes it helps to mash the banana in a seperate container before adding to bowl). Also, if you prefer your muffins sweeter, add around 5 or 6 artificial sweetner packets to the batter.
Cook for around 10 minutes.
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 degrees.
Combine dry ingredients.
Puree banana in milk and oil.
Add nuts and process until chopped.
Add liquid to dry ingredients and stir.
Fill lined muffin tins with batter and bake 20 minutes.
Yields 12 muffins.
Preheat oven to 400\u00b0F. Lightly grease or line 12 muffins cups. In large bowl stir together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine milk, bananas, egg and margarine. Add banana mixture to flour mixture and combine just until moistened. Fold in chopped walnuts.
Spoon evenly into muffin cups. Bake for 20-25 minutes or until top springs back when lightly touched.
Preheat oven to 400\u00b0F. Grease a 12-cup muffin pan.
To make the coconut topping, melt butter in a small frying pan over medium heat. Cook maple syrup and coconut, stirring, until coconut browns lightly. Set aside.
Sift flour and baking soda into a large bowl. Add sugar. Whisk together maple syrup, banana, eggs, buttermilk and oil then mix into dry ingredients until just combined. Distribute between prepared pans and sprinkle with coconut topping. Bake for 20 mins. Turn out onto a wire rack to cool. Serve.
In mixing bowl, stir together flour, sugar, baking powder, salt and nutmeg.
Stir in butter.
Beat together eggs and milk. Blend into mixture just enough to moisten flour.
Do not overmix. Fold in banana and chopped nuts.
Spoon batter into 12 greased medium-sized muffin tins.
Bake at 400\u00b0 for 20 minutes or until lightly browned.
Yields 12 muffins.
Preheat oven to 400\u00b0.
In large mixing bowl stir together flour, sugar, baking powder and salt.
Make a well in the center. Combine egg, milk and oil.
Add egg mixture all at once to flour mixture.
Stir just until moistened.
Add banana and nuts to mixture.
Stir well.
Batter should be lumpy.
Line muffin pan with paper cups.
Fill 2/3 full.
Bake for 20 to 25 minutes or until golden.
Remove from pans; serve warm.
Makes 10 to 12 muffins.
In large bowl, stir together dry ingredients; set aside.
In small bowl, mix egg, banana, milk and oil.
Add liquid mixture all at once to dry ingredients, stirring just until moistened.
Spoon batter into greased muffin cups 2/3 full.
Bake in a 375\u00b0 oven for 15 to 18 minutes.
Makes 1 dozen muffins.
Preheat oven to 350.
Drain beans, rinse well and drain again.
Blend the beans and eggs together until smooth.
Add Splenda, olive oil, vanilla and banana extracts, cinnamon and baking powder to the bean mixture and mix well.
Stir in the walnuts.
Pour batter into greased 6 cup muffin tin.
Bake at 350 for 20-25 minutes. Check after 20 minutes. Muffins are done when toothpick inserted in the middle comes out clean.
Set oven to 400 degrees.
Line 12 muffin tins with paper liners.
In a large bowl, sift together flour, sugar, cocoa, baking powder and salt.
In a medium bowl, whisk together egg, milk, oil, bananas and vanilla; mix well to combine.
Add the dry ingredients to the wet ingredients, stir JUST until moistened (don't worry about any small lumps remaining).
Gently stir in the nuts.
Divide batter evenly between the lined muffin tins (filling to the top!).
Bake for 20-25 minutes, or until muffins test done).
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.
br>Flip pan over and muffins should fall out. If not
Preheat oven to 400\u00b0. Sift flour, sugar, baking powder and salt in a bowl. Mix well, then add milk, egg, water, oil, banana and nuts if wanted. Stir mixture until batter is moistened. Bake for 15 minutes.