Sprinkle each with coconut. Preheat oven to 350ºf. Cup 180 ml canola oil. Sift together flour sugar soda and salt in a large bowl. Preheat oven to 300 degrees f 150 degrees c.
Add remaining ingredients and stir until moistened. In a bowl cream shortening and butter. Bake at 375 for 25 30 minutes or until cake tests done. Bake at 350 for 15 20 minutes or until a toothpick inserted in the center comes out clean. In a separate bowl combine flour baking powder and salt.
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1 tsp 5 ml vanilla. Grease 14 muffin cups. Cream the butter and sugar until fluffy. Ingredients 1 cup white sugar cup olive oil 1 egg 1 teaspoon vanilla extract 4 medium 7 to 7 7 8 long s very ripe bananas mashed 1 cup shredded coconut 2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon teaspoon ground nutmeg teaspoon salt. Preheat your oven to 350 degrees.
Bake until muffins are puffed and golden about 25 minutes. Beat in eggs one at a time then add the vanilla extract and mix well. The cupcakes are based on my recipe for banana muffins. Fill 18 paper lined muffin cups two thirds full. In a separate bowl sift together the flour baking powder baking soda and salt.
Like dairy cupcakes store these in the fridge. Remove to wire racks to cool completely. Add eggs one at a time until incorporated. 1 tsp 5 ml baking powder. In 3 parts alternately add the dry ingredients and the buttermilk to the batter beginning and ending with the.
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In 3 parts alternately add the dry ingredients and the buttermilk to the batter beginning and ending with the. Cup 120 ml water. Add remaining ingredients and stir until moistened. Step 2 lightly beat bananas and white sugar together in a bowl until smooth. Sprinkle each with coconut.
