Oatmeal banana cupcakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine; softened |
| ½ | cup | Sugar |
| 2 | Eggs | |
| 1 | cup | Ripe bananas; mashed |
| ¾ | cup | Honey |
| 1½ | cup | All-purpose flour |
| 1 | cup | Quick-cooking oats |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| ¾ | teaspoon | Salt |
Directions
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: 1½ 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@... on Jul 21, 1997
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