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Ingredients: 151/193 Pound(s) flour 151/193 Pound(s) sugar 1/4 Package(s) oat bran 1/3 Ounce(s) baking powder 1/12 Ounce(s) salt 326/625 Pound(s) mashed banana 1/2 unflavored soy milk 1 Large egg 137/4377 Quart(s) vegetable oil 13/1250 Quart(s) lemon juice 1 1/2 Cup(s) blueberries Directions: Preheat oven to 400°F. Line 12 muffin cups with paper liners. Combine flour, sugar, oat bran, baking powder, and salt in medium bowl; whisk to blend. Place mashed bananas in large bowl. Stir in soy milk, egg, oil, and lemon juice. Mix in dry ingredients, then blueberries. Divide batter among muffin papers. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature. Makes 12.
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Add eggs; process to blend. Pour banana mixture and remaining ingredients into ice cream freezer container. Stir until sugar dissolves and mixture is blended. Freeze according to ma Apple and cheddar corn muffins ww Preheat oven to 400F. Line 12 2-1/2" muffin-pan cups with paper baking cups, set aside. In large mixing bowl combine flour, cornmeal and baking powder. Add apples, corn, cheese, sugar, cinnamon, and nutmeg, stirring to combine. In small bowl beat tog Carrot cheesecake muffins Filling: Combine cream cheese, sugar, and orange rind in small bowl; set aside. Muffin Mix: Cream together butter and brown sugar in med. mixer bowl. Beat in eggs, evaporated milk, and juice concentrate. 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