"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Lynn's Whole Wheat Muffins Recipe

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This recipe for Lynn's Whole Wheat Muffins, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Winn Garrett
Added: Friday, February 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup softened butter
1/2 cup Splenda
2 eggs, beaten
1/2 tsp. vanilla
2 ripe medium bananas, mashed
1 cup plain yogurt
walnut pieces

Directions:
Directions:
Mix softened butter, beaten eggs, Splenda, vanilla and plain yogurt. Add mashed bananas and walnuts.
Mix above ingredients with the stirred-together dry ingredients. Mixture will be lumpy but quite moist. If not moist, add a bit of milk or more yogurt.

Pour into muffin tins lined with paper muffin liners.
Bake 10 minutes at 400 degrees.
Lower heat to 350 degrees and continue for 20-25 minutes.

Great to bake ahead and freeze.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
1/2 hour to prepare, 30-35 to bake.

 

 

 

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