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   Nutty Honey-Banana Cupcakes

1-1/4 cups all-purpose flour
1/4 cup wheat germ
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup softened butter or margarine
2/3 cup honey
1 large egg
1 tsp. vanilla
3 Tbsp. milk
1 medium ripe banana, mashed or pureed (1/2 cup puree)
1/2 cup chopped pecans or almonds (optional)

Preheat oven to 350° F. Spray muffin cup pans with cooking spray. Stir together flour, wheat germ, baking powder, cinnamon, soda, and salt, in large bowl. Set aside. Beat butter on medium speed until light. Beat in honey until mixture is blended. Beat in egg, vanilla, milk, and mashed banana until blended. Beat in flour mixture on low speed of mixer until well-blended. Spoon batter into prepared muffins cups about 2/3 full. Bake 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool pan on wire rack. Makes 12 servings.

 

 


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