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Title: Oatmeal Banana Cupcakes
Categories: Cake Dessert Taste
Yield: 1 Servings
| 1/2 | c | Butter or margarine; softened |
| 1/2 | c | Sugar |
| 2 | Eggs | |
| 1 | c | Ripe bananas; mashed |
| 3/4 | c | Honey |
| 1 1/2 | c | All-purpose flour |
| 1 | c | Quick-cooking oats |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 3/4 | ts | Salt |
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: 1 1/2 dozen.
NOTES : "Oatmeal Banana Cupcakes are moist, nutritious and require no frosting. They're handy for traveling, assures Louise Skinner of Hamilton, Ohio." Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: Taste of Home, June/July, 1997
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