From a past issue of Cooking Light (I'll have to double check) there was a recipe for Banana Corn Muffins that caught my attention.
It is incredibly simple and it was just what I needed to fill in a bit of extra time (who knew that such a thing existed?) + it's a good way to use up one of those leftover smooshy bananas.
Basically, you take:
a cornbread box mix (like Jiffy)
a smashed medium banana
1/2 cup of milk (I used 2%)
and you mix them together. Fill a greased muffin tin and bake in the oven at 350 degrees F for 22 minutes and then let it cool in the pan for 10 minutes. Voila!
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