1/3 cup vegetable oil
1/2 cup brown sugar, packed
1 egg
1/2 cup water
1/4 cup yogurt (plain, vanilla or banana)
1/2 cup mashed ripe banana (1 medium)
1 1/2 cups unsifted all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup chopped nuts, optional

Beat together oil and brown sugar; beat in egg.

Blend in water, yogurt, and mashed banana. Add flour, baking powder, baking soda and salt; stir in nuts.

Line 12 microwave-safe muffin cups with paper muffin cup liners (or use silicone muffin cups that have been oiled).

Spoon batter into muffin cups, filling 2/3 full.

Microwave on highest setting, 6 muffins at a time, uncovered, (about 2 to 2 1/2 minutes) or until the muffins are no longer doughy or wet in center (varies according to microwave being used). Continue to microwave until fully cooked. Repeat with remaining muffins.

Makes 12 muffins.

Variation: Maple flavored yogurt may be used. Fresh or frozen blueberries may be substituted for chopped nuts.