Sunday, April 22, 2018


I wanted to try this recipe since it had some extras that you don't usually find in banana bread. They were very tasty. I doubled the recipe and got 24 mini muffins and 12 regular sized.


Mrs. Perry Troyer in Heritage County Harvest Cookbook

1 cup flour
1 teaspoon baking powder
1 teaspoon soda
1/2 teaspoon salt
3/4 cup sugar
1-1/2 cups mashed bananas (3 - 4 bananas)
3/4 cup raisins - optional
1/2 cup oatmeal
1 egg
1/3 cup shortening Beth used vegetable oil

Preheat oven to 375 degrees F. Spray muffin tin with cooking spray. Beth used cupcake holders

Combine dry ingredients - flour, baking powder, salt, oatmeal, and baking soda.  Add raisins/craisins. Set aside.

Combine sugar, bananas, egg, and oil in mixing bowl.

Make a well in the center of the dry ingredients and pour banana mixture in the center.  Stir just til combined.

Fill muffin cups 3/4 full. (12-24 muffins)

Bake for 20 to 23 minutes or until top springs back when lightly touched.

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