Sunday, October 9, 2011

Because It's Sunday

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
2 teaspoons baking powder
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 comment:

  1. My kids love banana muffins - like the whole wheat flour in these.