Makes 11 or 12

1 C. flour
¾ C. yellow cornmeal
¼ C. sugar
1 T. baking powder
1 tsp. cinnamon
¾ C. mashed ripe banana (about 2 bananas)
½ C. milk
½ C. vegetable or canola oil
1 egg

Preheat the oven to 350. Spray your muffin pan or prep paper muffin cups. In a medium bowl, combine the flour, cornmeal, sugar, baking powder and cinnamon. In a measuring cup, mix the milk and oil with the egg until blended. Stir liquids and mashed banana into the dry ingredients until well moistened. Divide the dough into the muffin cups and bake about 10 minutes, or until the tops are just firm—don’t overbake! These freeze well.