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Banana: Banana-Nut Breakfast Muffins

Source of Recipe

Karen Bulkeley


Recipe Introduction

This recipe comes from blue ribbon prize-winning Arizona State Fair recipes.

List of Ingredients

1/2 cup all-purpose flour (unsifted)
3/4 cup whole wheat flour (unsifted)
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/4 cup melted butter or margarine
1/2 cup firmly packed brown sugar
1/2 cup milk`
1 ripe banana
1 cup chopped pecans
1/2 tsp. cinnamon




Recipe

In large bowl, stir together all-purpose flour, whole wheat flour, baking powder, and salt until thoroughly blended. Make a well in the center. In a separate bowl, lightly beat egg; stir in melted butter, brown sugar and milk. Mash banana by hand or in food processor and add to liquid ingredients. Add pecans to liquid ingredients. Pour liquid into flour well. Stir just enough to moisten all the dry ingredients. Spoon batter into greased muffin cups, filling each 2/3 full. Sprinkle Cinnamon Nut Topping evenly on muffins.

Bake at 375 degree for about 25 minutes or until well browned and tops spring back when lightly touched.

Makes about 9 muffins

Cinnamon Nut Topping

4 Tbsp. packed brown sugar
4 Tbsp. chopped pecans
1 tsp. cinnamon

Mix together in small bowl and sprinkle on muffins.