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Banana Nut Muffins
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Someone brought in a family cookbook at work, and this was in it.
Ingredients
2 ripe bananas
1/4 cup shortening
2/3 cup sugar
1 egg
1/2 tsp vanilla
1 1/4 cups flour
1 tsp baking soda
3/4 tsp cinnamon
chopped walnuts (optional)
Cooking
- Preheat oven to 350 degrees.
- Grease muffin pan with non-stick cooking spray.
- In a small bowl, mash bananas with a potato masher.
- In a separate bowl, combine dry ingredients.
- In a medium bowl, cream shortening and sugar. Add egg and beat well.
- To the eggs and sugar mixture, add a third of the mashed bananas and mix well. Then add a third of the dry ingredients and mix again. Continue until all bananas and flour are mixed in. Note: Adding dry ingredients to moist ingredients makes your dough stiffen. By combining them slowly, it becomes more managable for you to stir the mixture. Make sure you end with flour last else the dough will seem too moist.
- If using nuts, stir in mixture.
- Fill each muffin tin to half full.
- If using nuts, sprinkle remainder of nuts on each muffin.
- Bake 20-25 minutes at 350 degrees.
- Cool on wire rack.
While stirring dry ingredients into the mix, stir slowly while scraping the outsides of the bowl. This will prevent the flour from giving you a dusting!
The best way to test if loaf is baked all the way through is to stick a toothpick or fork down the top center. If it comes out "clean" (no moist dough sticking to the toothpick or fork), it is done.
More baking tips
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