"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

Backpack Banana Bran Muffins Recipe

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This recipe for Backpack Banana Bran Muffins, by , is from The Holub Family Cookbook, 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!

Contributor:  
Contributor:  
Maria Jenkins

Category:
Category:

Ingredients:  
Ingredients:  
2 very ripe bananas
1 cup All Bran
cup milk
2 eggs
1 cup packed brown sugar
cup oil
1 tsp vanilla
1 cup whole wheat flour
cup all purpose flour
2 tsp baking powder
1 tsp cinnamon
tsp salt
Mixins: Frozen cranberries, chopped nuts, chocolate chips

Directions:
Directions:
Puree the bananas in a blender. Top with All Bran and sprinkle with milk. Top with eggs (break yolks and spread a bit to cover All Bran). In a bowl, combine flours, baking powder, cinnamon, and salt. Blend mixture in blender until smooth. Add brown sugar, oil, and vanilla, and blend again. Add mixins to dry ingredients and stir. Add blender mixture and combine well. Spoon into large muffin cups. Bake at 350F for 35 minutes, turn pan, and another 10-15 minutes.

Number Of Servings:
Number Of Servings:
1 dozen

 

 

 

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