Banana Muffins

For picture instructions, click here.

1/2 cup (1cube) margarine/butter
1-1/4 cup sugar
2 eggs
3 cups mashed over-ripe banana (about 4-5 large)
1 Tbsp Baking Powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1-1/2 cup all purpose flour
1-1/2 cup whole wheat flour
1/3 cup wheat germ

In a medium mixing bowl, beat butter and sugar with an electric mixer on medium-high speed for about 1 minute.  Add the 2 eggs and mix until combined.  Beat in the mashed banana.  Mix in the baking powder, baking soda, cinnamon, nutmeg and allspice.  Add the flours and wheat germ; mix until combined.
Spoon batter into greased mini-muffin cups (I use 1/2-1 Tbsp filling per cup).  Bake at 350°F for 10-12 minutes (If making regular-sized muffins, bake for 18-20 minutes.)
Cool in muffin tins until cool enough to handle, transfer to a cooling rack to cool completely or serve immediately.  Store cooled muffins in airtight container.
Yield: 72 mini-muffins