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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Oatmeal Banana Cupcakes are moist, nutritious and require no frosting. They're handy for traveling, assures Louise Skinner of Hamilton, Ohio. Ingredients:
1/2 cup butter or 1/2 cup margarine, softened |
1/2 cup sugar |
2 eggs |
1 cup mashed ripe banana |
3/4 cup honey |
1 1/2 cups all-purpose flour |
1 cup quick-cooking oats |
1 teaspoon baking powder |
1 teaspoon baking soda |
3/4 teaspoon salt |
Directions:
1. In a bowl, cream 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° 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.
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