Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Blueberry Breakfast Cake
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- #103257
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup sugar
1/3 cup oil
1 cup mashed ripe bananas
1/2 cup yogurt
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries
directions
In large bowl, beat sugar and oil. Add bananas, yogurt, vanilla, and eggs. Blend well.
Add flour, baking soda, and salt. Stir until dry ingredients are just moistened. Gently stir in blueberries.
Pour into 3 greased and floured 6x3 1/2 mini loaf pan. Bake for 40-50 minutes. Cook 5 minutes before removing from pan.
added by
GRIFFIN
nutrition data
Nutritional data has not been calculated yet.
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