Tuesday, August 25, 2009
Banana Walnut Muffins
Not to seem too blogger-schizophrenic, today's entry is short, simple, and deliciously sweet. I made these last night and they came out beautifully! I made 32 for a crowd but I'm pretty sure you won't need that many, so here's a recipe for a good baker's dozen, plus some.
BANANA WALNUT MUFFINS
(Makes 12-16 standard-sized muffins)
1/4 cup canola oil
1 cup sugar
1 1/2 tsp. vanilla
2 over-ripe bananas, cut in chunks
1 cup light sour cream (1/2 pt.)
2 cups flour (all A.P. or half A.P./half whole wheat)
1.5 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped walnuts
Beat together oil and sugar. Add eggs, one at a time. Add vanilla and pieces of banana, mixing well. Add sour cream. Mix well.
In a separate bowl or over wax paper, mix flour with baking powder, baking soda, and salt. Add this dry mixture, along with chopped walnuts, to banana mixture, incorporate well.
Fill muffin cups (sprayed with cooking spray or lined with muffin papers) 2/3 full. Bake at 375 degrees Farenheit until tops are dry and muffins begin to brown on edges (about 18-20 minutes, depending on oven).
Photo credit: http://weblogs.cltv.com/features/health/livinghealthy/banaas.jpg