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Banana Bread Muffins*




Source of Recipe


by Pam Hopkins, a wwr newsletter reader


Recipe Introduction


To make great banana bread muffins, the bananas must be very ripe,
almost to the point of being spoiled. The riper the banana, the
better the muffin. My family loves this recipe. I adapted a banana
bread recipe to suit my taste and decided to make muffins instead of
bread because it's easier to share. (I did this while at our favorite
fishing camp in Canada and shared with everyone there). I buy very
ripe bananas and let them ripen for about another week before making
the muffins. The "fresh" bananas don't last long enough around here
to get ripe enough for banana bread muffins. I use the Splenda as my
husband and I cannot tolerate refined sugar.
Note - I did use the Gastroflex Muffin Pans to make my muffins. They
work much better than my other, metal muffin pans.


List of Ingredients




Banana Bread Muffins*

1 cup sugar or Splenda
1/2 cup oil (vegetable or canola)
3 large eggs
4 very ripe bananas, mashed (approx. 2 cups)
1 teaspoon lemon peel (I buy it from the spice
section at the grocery)
2 cups flour
1 teaspoon baking soda
1/2 cup chopped nuts (I prefer pecans and
sometimes use walnuts)
1 cup raisins

Heat oven to 350F. Mash the bananas with the lemon peel. In a large
bowl, whisk together the Splenda (sugar), oil and eggs. Stir in the
bananas and lemon peel. Sift together the flour and baking soda; add
to the banana mixture and stir until combined. Fold in nuts and
raisins. Fill the muffin molds with 1/4 to 1/3 cup of batter for each
muffin. Bake for 30 minutes or until tester comes out clean. Remove
from mold and cool on a wire rack. The muffins can be eaten hot,
warm, or at room temperature; and either plain or slathered with
butter. They freeze well and after microwaved for one minute, taste
fresh. Yield: 12 muffins

Recipe