45 : ml Tequila
15 : ml Banana liqueur
5 : ml Lime juice
5 : ml Sugar syrup
2 : Ripe bananas
1 : l Whole milk
200 : g Sugar
1/4 : c Lemon juice; (60 ml)
1 : c Cold water; (240 ml)
2 : c Ice cubes; up to 3
1 : c CIDER VINEGAR
1 : c WATER
3 : RIPE BANANAS; PEELED AND
-CHOPPED : -CHOPPED
1/2 : c MINCED ONIONS
1/3 : c RAISINS; (DARK OR GOLDEN)
1/3 : c MOLASSES
1/3 : c TOMATO PASTE
1/4 : c HONEY
1/4 : c DARK RUM
1 : tb MINCED GARLIC
1 : JALAPENO PEPPER; SEEDED AND
-MINCED : -MINCED
1 : ts SALT
1/2 : ts GROUND CINNAMON
1/2 : ts RED PEPPER FLAKES
1/4 : ts GROUND RED PEPPER
1/8 : ts GROUND NUTMEG
1/8 : ts GROUND CLOVES
1 : /2 c Flour
1 : ts Baking soda
1 : ts Baking powder
1/2 : ts Salt
1 : ts Cinnamon
2 : lg Or 3 medium ripe bananas
3/4 : c Sugar; (I cut to 1/2 cup)
1 : Egg; (I use Egg Beaters)
1/3 : c Melted butter; (I sub canola
-oil) : -oil)
1/4 : c Chopped nuts or chocolate
-chips; : -chips; (optional)
0: Preheat oven to 425 degrees, F
1: Sift together flour, sugar, baking powder and salt
2: Beat together milk, beaten egg, butter and lemon zest
3: Mix pears and nuts into flour mixture
4: Gently stir milk mixture into dry ingredients
5: Batter should be lumpy, not smooth
6: Do not over mix
7: Spray muffin pans with nonstick spray
8: Fill muffin cups 2/3 full
9: Bake at 425 degrees F for 20 to 25 minutes, until tops are browned
10: Remove from pan immediately, and serve warm
11: Tip: Bake in mini muffin pans and bake 425 degrees F for 15 minutes
12: Always be sure to use ripe pears
13: Per serving: 1016 Calories (kcal); 59g Total Fat; (50% calories from fat); 14g Protein; 115g Carbohydrate; 344mg Cholesterol; 3173mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 7 Other Carbohydrates Recipe by: http://www
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