Ginger-Banana Muffins 

Based on a recipe in the Breakfast Book by Marion Cunningham, these are scrumptious.
 
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
3 eggs
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.

AUTHOR: Chyrel
   http://www.recipes-from-friends.com