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Banana Nut Muffins

by

Yield: Makes 14 to 16 muffins.

These have a nice firm texture that allows them to be served warm and spread with butter without falling apart. -- Academy Place Bed and Breakfast, Orleans, Massachusetts


Ingredients:

  • 2-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons shortening
  • 1 cup chopped walnuts
  • 3 ripe medium-sized bananas, mashed
  • 2 eggs
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract

Instructions:

In a large bowl, mix the flour, sugar, baking powder, and salt. With a pastry blender, work in the shortening until mixture is crumbly. Stir in the nuts.


In a separate bowl, combine the banana, eggs, milk, and vanilla. Stir the banana mixture into the dry ingredients until well blended.


Spoon into paper-lined muffin tins or tins that have been greased or coated with nonstick cooking spray and bake in a preheated 400 degree oven for 25 to 30 minutes.


Updated Wednesday, January 23rd, 2008
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