Banana, Pecan Muffins

from the kitchen of a friend

1 1/2 cups sugar
2 cup flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground nutmeg
2 tsp ground cardamom
4 tsp ground ginger
1/2 tsp salt
4 egg whites, lightly beaten
1 cup vegetable oil
2 tsp vanilla extract
1 tbsp lemon juice
1 tbsp banana liqueur (optional)
1 cup coarsely chopped pecans
2 cups banana chunks

Heat oven to 175C. Line 24 muffin tins with paper liners.

In a food processor bowl, blend all dry ingredients. Add egg whites, oil, vanilla, lemon juice and banana liqueur and process just to blend.

Pour into large mixing bowl and blend in nuts and bananas.

Fill muffin cups 2/3 full and bake on middle shelf of oven for about 30 minutes or until an inserted toothpick comes out clean.

Serve hot with butter.

Makes 24 servings.

Note: these muffins can be frozen and reheated.