Not Your Grandmas Banana Muffins Recipes

NOT YOUR GRANDMA'S BANANA MUFFINS

Steps:

• Preheat oven to 350 F.
• Prepare cupcake pans.
• In a large bowl, combine flours, baking soda, baking powder, and salt. Set aside.
• In a separate bowl, whisk eggs until they change color and begin to "fluff". About 1 or 2 minutes by hand.
• Stir sugar into eggs.
• Next,stir in the applesauce.
• Add the "liquid" ingredients bowl to the "dry" ingredients bowl. Stir to mixed. Don't over mix.
• Fill each cupcake holder 2/3 way. A little less than 1/4 cup.
• Bake at 350 F for 25 minutes. Toothpick clean.
• If you can wait... they are better after a good nights rest.

GRANDMOTHER'S MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Stir the flour, baking powder, and salt together in a bowl; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow it to blend into the butter mixture; beat the vanilla and milk into the mixture with the second egg. Mix the flour mixture into the wet ingredients until just incorporated. Divide the dough into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes.

NOT YOUR GRANDMA'S BANANA PUDDING

Steps:

• Prepare all 3 boxes of pudding mix in same bowl as instructed on the box.
• Let pudding chill in the refrigerator for 15-20 minutes.
• Mix tub of Cool Whip and cream cheese with an electric mixer. Mix until smooth and creamy.
• Once pudding mix is set, add the pudding and condensed milk to the Cool Whip and cream cheese mixture. Mix all together with electric mixer.
• Slice bananas into 1" slices. Squeeze a small amount of lemon juice on the slices to prevent browning.
• Use a 13x9 pan.
• Layer cookies, pudding mix, bad banana slices. Make 3 layers. End with pudding layer.
• Top with extra cookies and design with Cool Whip can.
• Refrigerate approximately 1.5 hours.

BRAN MUFFINS - NOT YOUR GRANDMA'S

Steps:

• 1. Measure out cereal in a bowl that can handle boiling water. Pour boiling water over cereal, mix well making sure all is wet. Let set for 15 minutes.
• 2. Add buttermilk, sugar, beaten eggs, oil, to the cereal mix. Mix well.
• 3. Add flour, soda, salt. Mix well again.
• 4. Cover and refrigerate for 24 hours before using.
• 5. Bake in greased muffin pans at 400* for 20-25 minutes. You can also use cupcake liners but these are so moist that most of the muffin stays in the liner when you try to eat them, grrrrr!
• 6. The batter will keep up to 6 weeks in refrigerator. Do not mix again after first mixing.
• 7. *PLEASE NOTE* These muffins did not rise like they normally do because I did not measure the flour correctly. The next time I make them, I will update the picture and show how they really rise nicely! Sorry.