"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

MUFFINS - Carrot Cake Banana Bread Recipe

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This recipe for MUFFINS - Carrot Cake Banana Bread, by , is from The Hawkes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Terry Hawkes



2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 and 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1 scant cup mashed, ripe bananas

2 Tablespoons orange marmalade OR apricot preserves

1 cup brown sugar

2 large eggs, lightly beaten

3/4 cup vegetable oil OR melted butter

1 cup finely grated carrots

1/2 cup chopped pecans (optional)

preheat oven to 350 degrees F. ~

generously butter a 95 loaf pan.

Sift together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside. In another bowl, combine bananas, marmalade, brown sugar, eggs, and oil. Mix wet and dry ingredients together and stir just until everything is evenly moistened. Fold in carrots and optional nuts. Spread batter evenly into prepared loaf pan. Bake in preheated oven for 55 to 60 minutes or until a wooden skewer inserted into the center of the loaf comes out with only a few moist crumbs on it.

Cool loaf for 15 minutes in the pan. Loosen edges with a sharp knife and gently unmold onto a cooling rack. Cool completely before sprinkling with powdered sugar and slicing.

Personal Notes:
Personal Notes:
Got this on FB ... tried in Feb 2017. Amanda said it was the best muffin I have ever made.




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