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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Banana Nut Muffins Recipe

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This recipe for Banana Nut Muffins is from Homemade Memories, 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:  
½ cup butter or margarine, softened
1 cup granulated sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all purpose flour
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 cup buttermilk
½ cup pecans, chopped
1 tsp. vanilla extract
Directions:
Directions:
Preheat oven to 400ºF. Beat butter and sugar at medium speed until light and fluffy, Add eggs one at a time, beating well after each addition. Beat in bananas until smooth. Mix together flour, salt, baking powder and baking soda. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened. Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth. Spoon batter into prepared pan filling ⅔ full. Bake until lightly golden, 15 to 18 minutes. Transfer to wire rack to cool. When adding liquid to flour mixture, stir only until dry ingredients are moistened. If you do not have sufficient batter to fill every muffin cup, fill cups halfway with water so pan does not warp.

 

 

 

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