Banana Carrot Muffins
by Joyce Lee
(St. George, UT)
1/2 Cup Sugar
2 Lg. Bananas
1/4 scant Cup Orange or pineapple Juice
1 Cup Grated Carrots
2 Cups Fresh Ground Whole Wheat Flour
(may use 1/2 white flour if desired)
1 tsp. Baking Soda
1/2 tsp. salt
1/2 Cup Butter flavor Crisco
Preheat oven to at least 300.My sport can reach 350 at the peak of the afternoon which is ideal.
In Med. bowl combine Flour, Soda, Salt.
In Lg. Bowl cream Crisco and Sugar. Mix in Eggs and Juice.
Using fork or potato masher mash carrots and bananas thoroughly.
Mix Carrots and Bananas into egg-sugar mixture.
Stir in dry ingredients only enough to moisten.
Put in Dark prepared muffin tin or do loaves for Carrot Banana Bread.
Bake about 40-50 min. in solar oven. Or longer if doing Loaves.
Thank you Joyce,
Sounds Temptingly rich, yet healthy.
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