Banana-Nut Muffins by
Source: Easy Everyday Cooking
VARIATION
Blueberries or raisins maybe substituted for the mashed banana in this versatile muffin batter.
* Save on preparation time. Sift flour right into a storage canister to have on hand for recipes that require sifted flour.
* To ensure round muffin tops, grease only the bottom and halfway up the sides of each muffin cup.
PREPARATION TIME: 10 Minutes
COOKING TIME: 15 minutes
PERFECT PARTNER: Peanut Butter
Ingredients
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/3 cup vegetable oil
3/4 cup mashed banana
1/2 cup chopped walnuts
Instructions
MAKE AHEAD
Leftover muffins can go a long way. Lightly toast muffins, then crumble to create a tasty topping for fresh fruit salad or fruit compote.
1. Preheat oven to 400 degrees Fahrenheit. Grease a 12-cup muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; make a well in center.
2. Mix milk, egg, oil, banana and walnuts in a small bowl. Pour mixture into well.
3. Mix batter just until moistened; do not over mix.
4. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes.
Leftover muffins can go a long way. Lightly toast muffins, then crumble to create a tasty topping for fresh fruit salad or fruit compote.
1. Preheat oven to 400 degrees Fahrenheit. Grease a 12-cup muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; make a well in center.
2. Mix milk, egg, oil, banana and walnuts in a small bowl. Pour mixture into well.
3. Mix batter just until moistened; do not over mix.
4. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes.