 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
|
Perfect for your breakfast on the go or a sweet treat, these Cupcakes come courtesy of Diana Benecke from Milwaukee, Wisconsin. Ingredients:
1/4 cup butter, softened |
1/4 cup sugar |
2 tablespoons beaten egg |
1/4 cup mashed ripe banana |
2 tablespoons buttermilk |
1/2 teaspoon vanilla extract |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup quick-cooking oats |
1/4 teaspoon plus 1/8 teaspoon baking soda |
1/8 teaspoon salt |
2 tablespoons chopped maraschino cherries, well drained |
2 tablespoons chopped walnuts |
Directions:
1. In a small bowl, cream butter and sugar until smooth. Add egg; mix well. Beat in the banana, buttermilk and vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture just until moistened. Fold in cherries.
2. Fill paper-lined muffin cups three-fourths full. Sprinkle with walnuts. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 5 cupcakes.
|
|