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1 1/4 c. sugar 2/3 c. margarine, melted 1/4 c. buttermilk 2 eggs 1 tsp. vanilla 4 medium (2 c.) ripe bananas, mashed 2 c. flour 3/4 tsp. baking soda 1/8 tsp. salt 1 c. fresh or frozen blueberries powdered sugar Heat oven to 350 degrees. In a mixer, combine sugar, margarine, buttermilk, eggs and vanilla. Beat on medium until creamy. Add bananas; continue beating until well mixed. Add flour, baking soda and salt. Beat at low speed until moistened. By hand, stir in blueberries. Spoon into paper lined muffin cups, filling each 2/3 full. Bake 25 to 30 minutes or until toothpick comes out clean. Remove from pan. Cool. Just before serving, sprinkle top with powdered sugar. Yields 20 snack cakes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |