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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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I got this recipe my mother-in-law more than 40 years ago. They taste as good today as they did back then!Arloia Lutz, Sebewaing, Michigan Ingredients:
1/3 cup shortening |
2/3 cup sugar |
1 egg |
1 teaspoon vanilla extract |
3/4 cup mashed ripe bananas (about 2 small bananas) |
1-1/3 cups cake flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
1 tablespoon confectioners' sugar |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, vanilla and bananas. Combine the flour, baking powder, salt, baking soda, cinnamon, cloves and nutmeg; add to the creamed mixture just until combined.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 1 dozen.
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