Ginger-Banana Muffins Recipe
Muffin Recipes for Everyday Cooking
Based on a recipe in the Breakfast Book by Marion Cunningham, these are
3/4 cup canola oil
2/3 cup sugar
1/3 cup finely chopped, peeled fresh ginger
2 1/2 cups very rip banana puree
1 cup cake flour
1 cup whole wheat pastry flour
1 1/2 cups oat bran
3/4 teaspoon salt
1 1/2 teaspoon baking soda
Preheat oven to 375 degrees F.
Mix wet ingredients in a bowl. Beat until creamy and smooth. Whisk the dry
ingredients in a large bowl. Add the wet ingredients to the dry and fold
carefully with a rubber spatula until just blended.
Scoop into lined or greased muffin tins, nearly filling them.
Bake 15-20 minutes.
Makes 24 muffins.