Cherry Banana Cupcakes
Perfect for your breakfast on the go, dessert or a sweet treat.
1/4 cup butter, room temperature
1/4 cup granulated (white) sugar
2 tablespoons beaten egg
1/4 cup mashed ripe banana
2 tablespoons buttermilk
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 teaspoon plus 1/8 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons chopped maraschino cherries, well drained
2 tablespoons chopped walnuts
Preheat oven to 350°F (177°C). Prepare muffin pan by placing 5 paper baking cups in the cavities or by coating the cavities with Pan Release or baking spray with flour.
In a small bowl, cream butter and sugar until smooth. Add egg; mix well. Beat in the banana, buttermilk and vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture just until moistened. Fold in cherries. Fill baking cups three-fourths full. Sprinkle with walnuts.
Bake for 18 to 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire cooling rack to cool completely.
Preparation Time: 15 minutes
Bake Time: 20 minutes
Amount per serving: 229 calories, 12 g fat (6 g saturated fat), 50 mg cholesterol, 236 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.