Banana Pecan Muffins
I had to end the weekend on a happy baking note. Plus, I feel the need to have something housed inside our cake dome. Not wanting to throw away perfectly good overly ripe bananas, I attempted a banana nut muffin. The recipe ended up being somewhat original after I totally rewrote the ingredients to a recipe I found in "The Joy of Cooking".
Happily, I can report that the muffins turned out great.
1 1/2 cups all-purpose flour
1/2 cup oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup pecans
3 mashed bananas
1/3 cup vegetable oil
1 teaspoon vanilla
1 large egg
3/4 cup sugar
Preheat oven to 375°.
In a medium bowl whisk together flour, oats, baking powder, baking soda and salt. Stir in pecans.
In a large bowl whisk together mashed bananas, oil, vanilla, egg and sugar.
Add dry ingredients to wet and fold until all traces of flour disappear. Lumps are good, so don't over incorporate.
Fill 12 muffin tins and bake for 24-30 minutes. The muffins are done when they're golden and a toothpick inserted comes out clean.
I let the muffins cool in the pan for a few minutes before I removed them to cool further on wire racks.