1 1/2 cup all-purpose flour
1 cup wheat germ
1/2 cup brown sugar
3 t baking powder
1/2 t salt
1 cup mashed bananas or 3 medium
1/2 cup milk
1/4 cup of canola oil
1/2 cup chopped pecans optional
Preheat oven to 400º 12 well muffin pan 15″ by 11″ 1 cup size. Use standard size baking cups. Spray with Pam® and place in wells.
Combine in separate bowl the dry ingredients, mix and set aside. In medium bowl add wet ingredients and combine. Add in dry ingredients and nuts. Stir until dry ingredients are moist.
Fill the baking cups 2/3 full. Bake 20-25 minutes or until cake tester inserted in middle comes out dry.
2 cups all-purpose flour
3/4 dark brown sugar
2 t baking powder
1/2 t baking soda
3 t cinnamon
1 t ginger
1/2 t cloves
1/2 t mace
1/2 t salt
1 15 ounce can Libby’s® Organic Pumpkin
1/2 cup butter melted
1/4 sour cream
1 t vanilla
1-1 1/2 cup cranberries*
2 T cinnamon
Oven 380º 12 well muffin pan 15″ by 11″ 1 cup size. Use 12 standard size baking cups. Spray with PAM® Baking and place in wells.
Mix flour, baking powder, baking soda, cinnamon, ginger, mace,cloves, and salt in bowl and set aside. Mix sugar and cinnamon and set aside.
Beat melted butter and brown sugar until fluffy. Add in eggs. Add pumpkin, sour cream, and vanilla and mix until well blended.
Add flour mixture in thirds. Add cranberries with the last third of flour and mix. Divide the dough between the 12 muffin cups.They will be very full if you use 1 1/2 cup cranberries. The children like alot of cranberries. Dust tops with cinnamon sugar.
Bake about 25 minutes or until cake tester(or tooth pick) comes out clean. Cool 5 minutes and remove to wire rack.*
*I have used dried and fresh cranberries chopped in this recipe. The muffins made with fresh cranberries have a nice tart taste but their shelf life is only a couple days.