Here’s your chance to make use of that 1 cup of leftover banana, pumpkin, applesauce, cooked oatmeal cereal or cranberry sauce, etc., that you might otherwise have thrown away. So much scope for the imagination! Such a fun way to be thrifty! You should feel smug!
1/4 cup canola or vegetable oil
1/2 cup brown sugar, packed
1 large egg
3/4 cup milk or water
1 cup shredded zucchini OR carrots, applesauce, coarsely-grated apple, leftover cooked cereal, mashed bananas, cooked pumpkin or winter squash, etc.
2 cups all-purpose (white) flour (or 1 cup white and 1 cup whole wheat flour)
1 T baking powder
1 tsp salt
1 tsp ground cinnamon (optional)
Preheat oven to 375 degrees Fahrenheit. Grease muffin pan with shortening.
Put the wet ingredients in a medium-size bowl in the order given and blend thoroughly. Add in the dry ingredients and stir just until moistened. Spoon the batter into greased 2 ½-inch muffin cups. Bake in the oven for approximately 15-20 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack. Makes 1 dozen muffins (that won’t last long).