RECIPE: BANANA MUFFINS

Adapted from the Joy of Cooking.

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/4 cup Egg Beaters (or 1 large egg)
3/4 cup packed brown sugar
2-3 mashed very ripe bananas
6 tbsp. canola oil
1 tsp. vanilla

Whisk together dry ingredients in a large bowl. Whisk wet ingredients and brown sugar in another bowl. Add to dry ingredients and mix until just blended (batter will be lumpy). Bake at 375 for 18 minutes. Serve as soon as possible, preferably on the day you bake them.

I make muffin batter ahead, scoop into paper-lined muffin tins, and freeze. Once frozen, pop out the muffins and store in a freezer bag. When you want fresh muffins, just bake as many as you need. Add about 5 minutes to the baking time.