banana nut muffins1 c. all-purpose flour1/2 c. sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 egg, lightly beaten 1/4 c. buttermilk or sour milk 1/4 c. butter, margarine, or shortening 1 banana, mashed 1/2 tsp. vanilla extract 1/2 c. nuts (optional) |
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(To make sour milk, add a couple of drops of lemon juice to 1/4 c. milk, stir, and let stand for 5-10 minutes before using. An overripe banana may be peeled and frozen for 1-2 months. (Remove any bad spots before freezing.) It is not necessary to thaw it completely before mashing.) Preheat oven to 350°. Combine flour, sugar, baking powder, baking soda, and salt in one bowl. Combine egg, buttermilk (or sour milk), butter (or margarine or shortening), banana, and vanilla extract in another bowl. Stir egg mixture into dry ingredients. Add nuts, if desired. Fill greased or paper–lined muffin cups approximately 2/3 full or divide evenly into 12 muffin cups. Bake at 350° for 12–15 minutes for 12 muffins or for 17–20 minutes for 8 “bakery–sized” muffins, or until an inserted toothpick comes out clean. |