Wakey, wakey
Maybe we just like to sleep in. Perhaps it’s too hot for pancakes. Anyway, isn’t breakfast for late at night? Not any longer! South Florida breakfast choices are more diverse and delicious
than they’...
Ingredients
- ¾ cup all-purpose flour
- ½ cup whole-wheat flour
- ½ cup dark brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup old-fashioned rolled oats
- 3 tablespoons vegetable oil
- 1 large egg
- ⅓ cup milk
- 2 ripe bananas, mashed
- Add-ins: ½ cup raisins, ½ cup chopped nuts, ½ cup coconut flakes, ½ cup shredded carrot or zucchini, ½ cup chopped pineapple
Instructions
Preheat oven to 400°. Line muffin pans with paper cups, coat with cooking spray or oil lightly. In a large bowl, combine flours, brown sugar, baking soda, baking powder, cinnamon and salt. Stir in oats. If you are using raisins, nuts, coconut or dried fruits, stir them in now. In another bowl, combine oil, egg, milk and bananas. Pour into oat mixture and stir just until dry ingredients are moistened. If you are using shredded carrot or zucchini, add now and mix only until blended. Fill each muffin cup with batter. Bake about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool on a rack.
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