Banana Corn Muffins

Recipe by Caroline Cooks
READY IN: 28mins
YIELD: 6 muffins
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup mashed ripe banana (one medium)
  • 12
    cup milk
  • 1
    medium egg, beaten
  • 1
    (8 1/2 ounce) package yellow cornbread mix (Jiffy)
  • cooking spray
  • 14
    cup raisins (optional)
  • 14
    cup nuts, chopped (optional)
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DIRECTIONS

  • Preheat oven to 350˚.
  • Combine milk, bananas, egg, (and nuts and raisins, if using).
  • Mix in a medium bowl; stir just until moistened.
  • Spoon mixture into well-oiled muffin cups. Bake for about 20-25 minutes until toothpick inserted in center comes out clean.
  • Cool for 10 minutes before removing from muffin pan.
  • Have not tried it, but probably would freeze well.
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