Because it’s Sunday…
And because my sweetheart and I never eat bananas fast enough…
I made Banana Nut muffins.
Joy of Cooking Banana Nut Muffins
Makes 12 muffins
Preheat oven to 375 degrees. Grease a standard 12-muffin pan or line with paper liners.
Whisk together thoroughly:
1 1/2 cups all purpose flour
1/2 cup wheat flour or wheat bran
Whisk together thoroughly:
1 1/2 cups all purpose flour
1/2 cup wheat flour or wheat bran
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Stir in:
2/3 cup chopped walnuts
Whisk together in a large bowl:
1 large egg
3/4 cup packed light brown sugar
1 1/3 cups mashed ripe bananas (2 to 3)
1/3 cup vegetable oil
1 teaspoon vanilla extract
Add the flour mixture and fold just until the dry ingredients are moistened. Do not overmix; the batter shouldn't be smooth. Divide the batter equally among the muffin cups.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 14 to 16 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve preferably the day they are baked.
1/8 teaspoon nutmeg
Stir in:
2/3 cup chopped walnuts
Whisk together in a large bowl:
1 large egg
3/4 cup packed light brown sugar
1 1/3 cups mashed ripe bananas (2 to 3)
1/3 cup vegetable oil
1 teaspoon vanilla extract
Add the flour mixture and fold just until the dry ingredients are moistened. Do not overmix; the batter shouldn't be smooth. Divide the batter equally among the muffin cups.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 14 to 16 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve preferably the day they are baked.
My kids love banana muffins - like the whole wheat flour in these.
ReplyDelete