Tuesday, August 4, 2009

Basic Banana Muffins

These are easy to make, not-too-sweet banana muffins. They're on the small-medium side in size, making them a perfect offering for a young child's breakfast or lunch. I made mine with half white whole wheat flour.

From Better Homes and Gardens New Cookbook, 11th edition

  • 1 3/4 c. flour
  • 1/3 c. sugar
  • 2 t. baking powder
  • 1/4 t. salt
  • 1 beaten egg
  • 1/2 c. milk
  • 1/4 c. cooking oil
  • 3/4 c. mashed banana (2-3 bananas)
  • 1/2 c. chopped nuts, optional
  1. Prepare muffin tin (paper liners or grease the cups). Preheat oven to 400 degrees.
  2. In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in center of mixture; set aside.
  3. In another bowl, combine egg, milk, oil, and banana. Add egg mixture all at once to dry mixture (along with nuts); stir just until moistened.
  4. Spoon batter into prepared muffin pan, filling each 2/3 full. Bake for 20 minutes or until golden. Cool in muffin cups on wire rack for 5 minutes, then remove from muffin cups.
Makes 12 small-medium muffins

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