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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 12 |
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From the Flushing Rotary Cookbook by Susan Feth. Ingredients:
1/4-1/2 cup cup butter |
1 cup granulated sugar |
2 eggs |
2 large ripe bananas |
2 cups all-purpose flour |
1 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 cup milk |
1/2 cup chopped pecans |
1 cup mini chocolate chip (optional) |
1 teaspoon vanilla extract |
Directions:
1. Grease muffin pan or use paper liners.
2. Beat together butter and sugar at medium speed until light and fluffy.
3. Add eggs one at a time.
4. Beat well after each addition, beat in bananas until smooth.
5. Mix together flour, salt, baking powder, and baking soda.
6. Alternately stir flour mixture and milk into egg mixture until dry ingredients are just moistened.
7. Stir in nuts, mini chocolate chips and vanilla.
8. Do not over mix batter.
9. It should not be completely smooth.
10. Spoon in batter filling muffin cups 2/3 full.
11. Bake at 400F until lightly golden about 15-18 minutes.
12. Transfer muffins to wire rack and cool.
13. Serve warm.
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