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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Monday, September 24, 2012

Ultimate Banana-Oatmeal Muffin

By GERLIE M. UY



It's so filling. I can't feel the oatmeal. These are what they say about my last banana-oatmeal muffin. I called this ultimate because I love the rise, i love the banana taste and the bready feel of flour and oatmeal. I have made banana cake and muffins here and here but this is much more memorable output as it is just perfect for me. I made a big batch as we have bunches of "balangon" (green variety) bananas...


2 cups canola oil

6 cups brown sugar 

6 large eggs, beaten



10 cups flour, sifted


5 cups oatmeal quick cooking

3 T baking powder
2 cans (3 cups) evaporated milk

2 t vanilla 
10 cups of mashed over ripe banana (balangon or the green variety)

Pre-heat oven to 350F. Grease a medium muffin tins.
In a mixing bowl, cream the first three ingredients until well-blended. Set aside.
Combine the sifted flour and baking powder. 

In the mixing bowl of creamed ingredients, alternately add mixed flour and milk, a little at a time. Blending the mixture each time the ingredient is added in order to avoid lumps. 

Put together the last four ingredients and add to the mixture. Place mixture in each muffin tin, then put chopped almonds on top. Bake muffin for 15 to 18 minutes. Let cool before removing from muffin tins. 

Yielded 70 medium-sized fluffy muffins.