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| PUMPKIN BANANA MOLASSES SPICE MUFFINS | |
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These muffins are light and very moist. The top has a crunchy and somewhat caramelized feeling and taste when fresh out of the oven. Even after being stored for a while these muffins are delicious. Dry ingredients: 4 cups all-purpose flour 1 cup oats, rolled (crush or blend to desired texture/flour consistency) 1 1/4 tsp. salt 2 tsp. baking soda 1 1/2 tsp. Baking powder Wet Ingredients: 2 cups pumpkin puree (canned) 2. medium bananas (smashed) 4. large eggs 3/4 cup oil (canola or butter) 1/4 cup molasses 1 tsp. vanilla Spices: 3 1/2 cups sugar (white) 1/8 tsp. cloves 1/4 tsp. ginger 1/2 tsp. nutmeg 1 1/2 tbsp. cinnamon In a large bowl, combine dry ingredients, sift together, set aside. Blend wet ingredients well. Add spices, mix thoroughly. Muffins: Line with paper cups, 1/4 cup batter per muffin. Bake at 375°F for 15 to 20 minutes. Loaf: Fill loaf pan just over half way full. Bake at 375°F for 15 to 20 minutes Reduce heat to 350°F for an additional 15 to 25 minutes or until a toothpick comes out clean. Serve warm, or let cool and store in room temperature for 3 to 5 days. These can be frozen and defrosted easily. Submitted by: Hannah | |
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