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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

The Perfect Banana Muffin! Recipe

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This recipe for The Perfect Banana Muffin! is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground clove
3 large bananas, mashed
¾ cup white sugar
1 egg
1 teaspoon vanilla
⅓ cup butter, melted

I also like to add a good ½ cup chopped pecans or walnuts (because we like nuts, optional, of course).
Directions:
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat muffin pans with non-stick spray, or use paper liners.
3. Sift together the flour, baking powder, baking soda, and salt; set aside.
4. Combine bananas, sugar, egg, vanilla and melted butter in a large bowl. Fold in flour mixture, and mix until dry ingredients are just combined. (Fold in the nuts if you choose to add them). Do not over mix. Scoop about ¼ cup of batter each muffin tin.
5. Bake in preheated oven for 15-20 minutes. Muffins will spring back when lightly tapped.

Yield: 12 muffins
Personal Notes:
Personal Notes:
It seem as though I always have a few bananas that get too ripe before we can eat them. This is how I use them rather than throw them out. I also will peel and freeze whole bananas if over-ripe, until I am ready to bake something with them. Just thaw before using in any recipe. By the way, these muffins are really good!

 

 

 

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