Makes about 4 dozen cup cakes

4 1/2 c flour
3 1/3 c sugar
2 1/2 t baking powder
2 1/2 t baking soda
2 t salt
1 1/3 c shortening
6 eggs
1 1/3 c buttermilk
2 1/2 c bananas
2/3 c nuts

in 13x9x2 bake 45-50 minutes at 350.
in 2 9×9 or 3 8×8 round, 45-40 minutes
cupcakes 20-25 minutes

1 1/4 c flour
1/2 c sugar
1 T baking powder
1/4 tsp salt
2 c all-bran cereal
1 1/4 c fat free milk
1 egg
1/4 c oil

Combine flour, sugar, baking powder, and salt, set aside.

In large bown, combine cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well.

Add flour mixture, stiring only until combined. Portion evenly into 12 2 1/2 inch muffin pan cups coated with with cooking spray.

bake at 400 for about 20 minutes or until golden brown. Serve warm.

3 c canned pumpkin
1 1/4 c sugar (less if Splenda used)
1 c applesauce
1/2 c water
1 egg
2 egg whites
2 c whole wheat flour
1 1/2 c all-purpose flour
2 tsp baking soda
1 1/2 tsp nutmeg
1/2 tsp ginger
1 1/2 tsp cinnamon

Blend wet ingredients.
Add dry ingredients.
Blend low speed until moist then beat 1 minute at medium.

Pour into 2 9×5 loaf pans, greased and floured.
Bake.
Cool 5 minutes and remove from pans.