"The belly rules the mind."--Spanish Proverb

Banana Pecan Muffins Recipe

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This recipe for Banana Pecan Muffins, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Kintz
Added: Sunday, February 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c butter
2 c sugar
6 tsp. vanilla
4 eggs room temperature
1/4 tsp. salt
3 1/2 c flour
2 tsp. baking soda
1/2 c buttermilk
6 overly ripe bananas or 1 3/4 c mashed
1 c chopped pecans

Directions:
Directions:
Preheat oven to 350 Cream first 3 ingredients together until fluffy. Add eggs one at a time mixing well. In a separate bowl, mix salt, flour and soda well. Add dry ingredients alternately with milk, to creamy mixture in 3 batches. Add mashed bananas and pecans to the mixture, blending well. Fill paper lined muffin tins to top. Bake about 20 minutes or until medium brown.

Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
hint. When you have overly ripe bananas in the house, peel and freeze in 1 gal. freezer zip lock bag until you have enough to bake. Bring to room temperature before using. Make sure butter is room temperature, also.

This is a muffin that I had at the Prytania Inn in New Orleans, La.

 

 

 

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