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Banana Muffins

2 medium bananas, very ripe
1 1/4 cups all purpose flour, do not sift
1/4 cup wheat germ
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1 stick unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla extract

Preheat oven to 375. Oil 12 1/2 cup muffin tins and set aside.
Peel and cut the banana into 2 inch pieces. Process the banana
with the metal blade until smooth (30 seconds). Scrape work bowl
as necessary. Add remaining ingredients and process for 3 seconds.
Scrape down work bowl and process for 1 second more. Fill each
muffin tin 2/3 full with batter. Bake in center of oven for 15
minutes or until muffins are firm to the touch and tops are golden
brown. Cool in muffin tins for 8 minutes and then remove to a wire
rack. (They come out of the muffin tins easier this way.) Makes
12 muffins.

To make these without a food processor, mash the bananas well. Mix
the flour, wheat germ, baking powder , baking soda, salt, and sugar.
Whisk the eggs, butter and vanilla together. Combine the bananas,
dry mixture and liquid mixture and stir until barely combined.


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