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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Carol Zimoski
  • 3 medium, very ripe bananas
  • 11â�„4 cups all-purpose flour
  • 21â�„2 tsp. baking powder
  • 1 tsp. baking soda
  • 1â�„2 tsp. cinnamon
  • 1â�„2 tsp. salt
  • 2â�„3 cup sugar
  • 1â�„3 cup oil
  • 1 large egg
  • 1â�„2 cup chopped nuts or raisins, optional
Preheat oven to 375 degrees. Line 12 muffin cups.
Peel bananas and cut into 2-inch pieces. Process bananas in food processor until smooth. Add remaining ingredients and process for 3 seconds. Scrape bowl and process 1 or 2 seconds more. Do not over-process. Divide batter among muffin cups. Bake until brown: regular muffins, 20 to 25 minutes and mini-muffins, 15 to 17 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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