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home > recipes > muffins > banana nut muffins
from U.S. The August issue of Seasoned Cooking is now online. Below is just one of the great recipes we're featuring in this month's issue. It's a great addition to any summer brunch menu. For more kitchen ideas and recipes, visit this month's free online issue at http://seasoned.com/. *Banana Nut Muffins* 1 1/2 cup all purpose flour 1/2 cup wheat flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/8 teaspoon ground nutmeg 2/3 cup coarsely chopped pecans 1 large egg 3/4 cup packed brown sugar 1 1/2 cup mashed bananas 6 tablespoons vegetable oil 1 teaspoon vanilla Preheat the oven to 375 degrees. Grease a standard 12 muffin pan or line with paper cups. Whisk together the flour, wheat flour, baking powder, cinnamon, nutmeg, and salt. Stir in the chopped pecans. Whisk together in a separate bowl, the egg, brown sugar, bananas, vegetable oil, and vanilla. Add the flour mixture to the banana mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 18 minutes. Let cool for 2 to 3 minnutes before removing from the pan. If not serving hot, let cool on a rack. Yields: 2 dozen muffins Preparation Time: 1 hour

Banana Nut Muffins


average rating = 5 stars(5.00001 comment available)
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(posted August 4, 2000)

from U.S.

The August issue of Seasoned Cooking is now online. Below is just one of the great recipes we're featuring in this month's issue. It's a great addition to any summer
brunch menu. For more kitchen ideas and recipes, visit this month's free online issue at http://seasoned.com/.

*
Banana Nut Muffins*

1 1/2 cup all purpose
flour
1/2 cup
wheat flour
2 teaspoons
baking powder
1 teaspoon ground
cinnamon
1/2 teaspoon
baking soda
1/8 teaspoon ground
nutmeg
2/3 cup coarsely chopped pecans
1 large
egg
3/4 cup packed
brown sugar
1 1/2 cup mashed bananas
6 tablespoons vegetable oil
1 teaspoon
vanilla

Preheat the oven to 375 degrees.

Grease a standard 12 muffin pan or line with paper cups.

Whisk together the flour, wheat flour,
baking powder, cinnamon, nutmeg, and salt. Stir in the chopped pecans.

Whisk together in a separate bowl, the egg,
brown sugar, bananas, vegetable oil, and vanilla. Add the flour mixture to the banana mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth.

Divide the
batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 18 minutes.

Let cool for 2 to 3 minnutes before removing from the
pan. If not serving hot, let cool on a rack.

Yields: 2 dozen muffins
Preparation Time: 1 hour



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from Belleview, Florida, United States wrote:0  0

This stuff was awesome!
5 starsOctober 26, 2001


 
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