| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Muffins |
8 |
Muffins |
INGREDIENTS
| 1 3/4 |
c |
ALL-PURPOSE FLOUR |
| 2 1/4 |
ts |
BAKING POWDER |
| 1/2 |
ts |
SALT |
| 2/3 |
c |
GRANULATED SUGAR |
| 1/2 |
c |
BUTTER |
| 1/4 |
ts |
PURE VANILLA EXTRACT |
| 1/4 |
c |
HONEY |
| 1 |
ts |
ORANGE ZEST |
| 2 |
lg |
EGGS |
| 4 |
md |
BANANAS, over-ripe (BLACK), mashed |
| 1/3 |
c |
BLACK WALNUTS, coarsely chopped |
INSTRUCTIONS
Preheat the oven to 350-degrees.
Grease (or spray with PAM), 8 LARGE muffin cups. I put 6 in one and 2 in
the other; set aside.
Sift together into a bowl the flour, baking powder (or baking soda--mine
turned out great) and salt; set aside.
In another bowl, cream the butter, sugar, vanilla and honey and add the
orange zest. Beat in the eggs and bananas. Gradually add the sifted
ingredients to the banana mixture. Fold in the nuts. Divide the batter
among the 8 muffin cups, they should be about 2/3 full.
Bake for 30-35 minutes, or until a cake tester (or toothpick) inserted in
the center comes out clean. I checked mine at 25 minutes and noticed they
were browning on top too much, but they were still runny in the middle. I
covered the pans with aluminum foil and baked for 5 more minutes, they were
done.
Turn out onto wire racks to cool completely.
Linda/BDT Burbank, CA (USA) Internet address: linda.magee@burbank.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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