Monday, June 1, 2009

banana nut muffins

Having just moved into a new house, I really needed to bake something {make a floury mess, fill the house with a sweet smell, eat something wonderful} to mark my territory a bit. These muffins were just the thing I needed. Somehow family and food combine to make a house feel like a home like none other.

Tip: I always thought you could only make muffins with old, brown bananas. Turns out fresh ones work just as well; they're just harder to mash {though honestly how "hard" can mashing bananas be?}. Who knew??

Anyway, I got this recipe from my Pretty Pink Bible {okay, so it's really called the Better Homes and Gardens New Cook Book... but it's the pink, breast cancer version of the classic red plaid... and it's fabulous}. It's on page 126, if any of you have the same, and it's actually the Muffins recipe with the Banana Muffins variation. I altered it a little {ie. dumped all ingredients together instead of separating dry and wet}, but it's pretty much theirs.
The muffins are yummy. Enjoy!

RECIPE: Banana Nut Muffins

1 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
1/4 c. cooking oil {vegetable}
3/4 c. mashed banana {2 bananas, I think}
1/2 c. chopped nuts {did 1/4 c. pecans}

Directions:Preheat oven to 400F. Grease {spray, whatever} a regular-sized muffin tin... all 12 cups. Combine all ingredients in a medium-large bowl. Stir until just moistened. Spoon batter into prepared muffin cups, filling each cup evenly. Bake for 20 minutes or until golden. A wooden toothpick inserted in centers should come out clean at this point. Let cool a bit, then remove from muffin cups and serve warm.

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