Thursday, June 28, 2012

Banana Muffins

(from Better Homes and Gardens Cookbook 12th Ed.)
 Makes 12 regular sized muffins
(dry ingredients)
1 3/4 cups all purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
(wet ingredients)
1 beaten egg
1/2 cup milk
1/4 cup cooking oil
3/4 cup mashed banana (or a cup for more banana-y flavor)
Optional: 1/2 cup chopped nuts (I didn't use- picky eaters)

Also optional: Streusel Topping
Combine 3 tablespoons flour, 3 tablespoons brown sugar, 1/4 teaspoon cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. (Again, didn't use, was not in a sweet food mood.)

1. Grease 12 regular muffin cups, preheat oven to 400

2. In a large bowl combine dry ingredients, make a well in center of mixture, set aside.

3. In a medium bowl combine wet ingredients. Add to four mixture and stir until just combined. (add optional ingredients now.)

4. Spoon batter into muffin tin (2/3 full). If opting in favor of, sprinkle streusel topping over batter, if not, that's okay they taste great without. Bake at 400 for 18-20 minutes. Cool on wire rack for 5 minutes (if you can last that long). Serve warm (with butter and a cold glass of milk).

Make, eat, repeat. You are welcome.

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