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Posts Tagged ‘banana muffins’

Goin’ bananas!

A Kitchen mystery question.  “How do bananas go from green to overripe seemingly overnight?”

Yesterday I was faced with three bananas that were headed south at an extremely rapid rate.  What to do?  Wasn’t really in the mood for banana bread.  Muffins sounded better.  But I didn’t have a banana muffin recipe.  After searching a few recipe sites and not finding exactly what I wanted, I decided to take parts from several different versions.  The results were great.  The muffins are moist, have good banana flavor and aren’t extremely sweet.  They tasted even better this morning than they did yesterday.  As a child I was always taught to share, so here is my improvised recipe.

Banana Nut Muffins

3 very ripe bananas mashed, 4 if they are small
3/4 c. sugar
1 egg
1/3 c. melted margarine
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. flour
2/3 to 3/4 c. pecans, or walnuts – optional

Mix together the mashed bananas, sugar, egg, vanilla and margarine.  In a separate bowl stir together the baking soda, baking powder, salt and the flour.  Combine the wet and dry ingredients, be careful not to over mix.  Fold in the nuts.  Pour into greased muffin tin and bake at 350º F. for 20 to 25 min.  Muffins are done when a toothpick inserted in the center of muffin comes out clean.  Makes about 12 muffins.

Note:  I had a partial bag of chopped pecans, that wasn’t really old but had been around for a while.  To freshen them up I toasted in the 350º for 10 minutes. Then let them cool while I mixed the muffin batter.  Believe me when I say that toasting the pecans first really adds to the flavor of the muffins and your pecans don’t get soft during baking.

Enjoy!

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