Updated Wednesday, January 23rd, 2008
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
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.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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