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Banana-Walnut Muffins

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

These intensely flavored muffins get their taste from very ripe bananas and chopped walnuts. Using walnut oil in place of a neutral oil reinforces the nut flavor. The muffins don't rise as high as some others, resulting in a pleasantly dense crumb.

List of Ingredients

◦  2 to 3 large ripe bananas
◦  1½ cups all-purpose flour
◦  ¾ cup sugar
◦  ¾ cup walnuts, coarsely chopped
◦  1½ teaspoons baking soda
◦  ¼ teaspoon salt
◦  ½ cup walnut oil
◦  1 egg
◦  3 tablespoons buttermilk


Recipe

Preheat the oven to 375° F. Oil 10 standard muffin cups; fill any unused cups one-third full with water. Mash the bananas with a fork; you'll need 1¼ cups.

In a bowl, stir together the flour, sugar, chopped walnuts, baking soda, and salt. In another bowl, whisk together the walnut oil, egg, mashed bananas, and buttermilk until blended. Add the banana mixture to the flour mixture and stir just until blended.

Spoon the batter into the muffin cups, filling them level with the rim of the cup. Bake until a toothpick inserted into the venter of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 3 to 5 minutes, then remove. Serve warm or at room temperature.


Makes 10 muffins