BANANA CUPCAKES WITH PEANUT BUTTER AND JELLY

Ingredients:

4	cups	MAGNOLIA ALL PURPOSE FLOUR
2	tsp	baking soda
1/4	tsp	iodized fine salt
1	tsp	vanilla extract
1	cup	MAGNOLIA FULL CREAM MILK
1 (225 g)	pack	BAKER’S BEST MARGARINE, softened
2	cups	sugar
4	pc	MAGNOLIA BROWN EGGS
1	cup	mashed cavendish bananas

Procedure:

Preheat oven to 350°F. Line 2 muffin pans with muffin cups.
Combine flour, baking soda and salt in a bowl.Set aside.
In another bowl, combine vanilla and milk. Set aside.
Using a third bowl, cream margarine and sugar. When light and fluffy add eggs one at a time.
Add dry ingredients alternately with milk mixture. Fold in mashed bananas last.
Pour mixture into muffin pans until 3/4 inch full. Bake for 30 minutes.

Makes 2 dozens.

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