1/2 cup margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups finely chopped apples
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Bake at 375 for 20 min. Makes 12 muffins.
recipe from allrecipes.com
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
1 ½ cups wheat bran
1 cup buttermilk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
½ teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Preheat oven to 375. Mix wheat bran and buttermilk; let stand for 10 minutes. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Bake for 15-20 minutes or until toothpick inserted into center comes out clean.
1 ½ cups flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/3 cup vegetable oil
1/3 cup applesauce
1 cup grated carrots
½ cup crushed pineapple with juice
Sift dry ingredients into mixing bowl. Beat together eggs, vanilla and oil. Add to flour mixture. Add carrots and pineapple. Mix by hand until just moistened. Fill muffin cups and bake at 375 degrees for 15-20 minutes.
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup sugar
¼ cup butter, softened
2 large eggs
1 ½ cups mashed ripe banana
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Sprinkle brown sugar on top. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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