Basic banana muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 1 | cup | Sugar |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 3 | mediums | Ripe bananas |
| 1 | Egg | |
| ⅓ | cup | Vegetable oil |
| 1 | teaspoon | Vanilla extract |
Directions
My kids were home from school Monday because of the Martin Luther King holiday, so we tried something new for breakfast. It was a hit! This recipe comes from Taste of Home magazine, December 97/January 98 issue, and was submitted to it by Lorna Greene of Harrington, Maine.
In a large bowl, combine dry ingredients. In another bowl, mash bananas; add oil and vanilla. Mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. Bake at 375 for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Yield: 1 dozen
(We ate them hot from the pan. I had two, and my two children - ages 8 and 9 - ate the rest!)
Posted to TNT Recipes Digest, Vol 01, Nr 955 by Nora & Terry Turner <turner1@...> on Jan 21, 1998
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