L'Equip 524, 528 Breakfast, Blueberry Muffins, Banana Bread, ½ cup margarine 1 cup sugar 2 eggs

DEHYDRATOR

Breakfast

Blueberry Muffins

½cup dried blueberries ¼ cup grape juice

1 ½ cups flour

½cup sugar

2 tsp baking powder

½tsp salt

1 egg

½cup milk

¼ cup oil

Soak dried blueberries in grape juice for at least 1 hour. Overnight soaking is best. In large mixing bowl sift together flour, sugar, baking powder, and salt. In another bowl mix egg, milk, and oil. Add to flour mixture, stirring lightly. Do not over mix. Batter will be lumpy. Drain blueberries and add to batter. Put in greased muffin pan. Bake in 400°F oven 25 minutes or until golden brown. Makes 12 muffins.

Banana Bread

1 cup pulverized dried bananas

1 ½ cups milk (for rehydrating)

½cup margarine

1 cup sugar

2 eggs

2 cups flour (can use 1 cup whole wheat and 1 cup white or all whole wheat flour)

1 ½ tsp baking powder

½tsp baking soda

¼ tsp salt

½ cup nuts (chopped)

Combine pulverized bananas and milk. Let sit 10 minutes. Cream margarine and sugar. Add eggs and beat. Sift dry ingredients. Alternately add portions of the reconstituted bananas and flour mixture. Beating after each addition. Stir in nuts. Pour into well-greased loaf pan(s). Let batter sit in pans 10 minutes before baking. Bake 50-60 minutes at 350° F. or until toothpick inserted in the center comes out clean. Cool before removing from pan. Makes 1-2 loaves (depend- ing on size of pan).

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