2 cups all-purpose flour
About 2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup minced crystallized ginger
1 teaspoon grated lemon peel
1 1/4 cups pomegranate seeds
1 cup milk
1 large egg
About 1/4 cup (1/8 lb.) butter or margarine, melted and cooled

1. In a bowl, mix flour, 2/3 cup sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.

2. In a measuring cup, blend milk, egg, and 1/4 cup butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy.

3. Spoon batter into 12 (2 1/2-in.-wide) or 24 (1 3/4-in.-wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1 to 2 teaspoons sugar.

4. Bake in a 425° oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. Remove muffins from pan at once. Serve hot or set on a rack and serve warm or cool.

Yield: Makes 12 (2 1/2-in.) or 24 (1 3/4 in.) muffins

2 cups flour sifted
1 tsp. soda
1 1/2 sticks margarine
1 cup sugar
2 eggs, beaten
1 cup persimmon pulp
1/2 cup nuts

Recipe Directions
Cream sugar and margarine, add eggs, add dry ingredients, pulp and nuts. Line loaf pan with waxed paper, pour mixture into pan, bake 1 hour at 325.

1/3 c Vegetable oil
1 c Flour
1/3 c Sugar
2 Eggs
3/4 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/4 ts Baking soda
1/2 c Amish Friendship starter
2 Bananas; mashed
1/2 c Nuts; chopped

Recipe Directions
Mix all ingredients together. Place in greased and sugared bread pan. Bake at 350 degrees F for 50 minutes.

1/2 c Applesauce
1 c Sugar
1 Egg
1 Egg white
3 Bananas — mashed
1 ts Vanilla extract
2 1/2 c Flour
1 ts Baking soda
2 ts Baking powder
1 ts Cinnamon

Recipe Directions
Combine sugar and wet ingredients. Combine dry ingredients separately. Add to wet ingredients. Pour into greased loaf pan. Bake at 350*F, 50 to 60 minutes.

1/2 c Butter, softened
1/2 c Brown Sugar
1/2 c Granulated Sugar
2 Eggs
3 tb Sour Cream
Banana, mashed
1 ts Vanilla
2 c Flour
1 ts Baking Powder
1 ts Baking Soda
1/2 ts Cinnamon
2 Apples, cored and chopped
1/2 c Chopped Walnuts

Recipe Directions
Preheat oven to 350 deg F. Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla.

In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour.

2/3 c Butter, room temp
2/3 c Brown sugar
1 tsp Lemon zest
1 Egg
1 c Very ripe banana pulp
1/2 c Apricot butter (or jam)
1 3/4 c White flour
2 1/4 tsp Baking powder
1/2 c Chopped walnuts

Recipe Directions
Cream butter and sugar. Add egg, lemon zest, banana and apricot butter. Sift flour and baking powder together. Fold flour mixture gradually into the wet ingredients. Mix in walnuts. Pour batter into a bread pan, and bake for about 1 hour at 350 degrees Farenheit.

5 Ripe bananas
1 pkg (2-layer-size) yellow cake mix
3 Eggs
1 tsp Vanilla extract
1/2 c Chopped nuts; (optional)

Recipe Directions
Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan. Mash bananas in a bowl and add dry cake mix, eggs, vanilla and nuts. Beat 2 minutes at medium speed of electric mixer. Pour into prepared pan and bake 1 hour or until cake tests done.

2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c mashed bananas
1 1/2 c All Bran
1/2 c softened butter
3/4 c sugar
2 eggs
1/2 c chopped nuts

Recipe Directions
Stir together flour, baking powder, baking soda & salt. In second Bowl, combine mashed bananas & cereal; let stand 2 minutes. In large mixing bowl, beat butter & sugar. Beat in eggs & cereal mixture. Stir in flour mixture & nuts. Spread in greased 9x5x3″ loaf pan.

Bake at 350 degrees about 1 hour, or until it tests done. Let cool 10 minutes before removing from pan. Cool completely.

Makes 1 loaf.

1 c Butter
1 1/4 c Packed Brown Sugar
3 Eggs
3 c Self-raising flour
1/2 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Grated Fresh Nutmeg
1 1/2 c Mashed Ripe Bananas
1 Small Ripe Mango
1 c Golden Raisins
1/2 c Chopped Walnuts

Recipe Directions
In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated. In another bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 50 – 60 minutes or until cake tester inserted in the centre tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks. Makes 2 loaves.

1 1/2 c Flour
3 c Bran flakes
2 tsp Baking powder
3 tsp Cinnamon
3 Mashed bananas
1 tsp Passionfruit syrup
1/2 c Butter
1 c Milk
1/2 c Golden syrup
3/4 c Brown sugar
2 ts Baking soda

Recipe Directions
Preheat oven to 375øF, prepare pans. Combine flour, bran, baking powder, cinnamon & bananas. Heat the butter, golden syrup, sugar & milk in a pot, add the baking soda & passionfruit syrup. Add the dry mix to the wet mix until just combined. Spoon into pans & bake for 15 mins or until golden brown. Makes 12 large muffins.