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Banana Nut Muffins
A kid's favourite
Ingredients
| 2 large | eggs |
| 2 large | ripe bananas, mashed |
| 125 g | butter, softened |
| 225 g | plain flour |
| 225 g | granulated sugar |
| 240 ml | buttermilk |
| 60 g | chopped pecans |
| 1 tsp | vanilla extract |
| 1/2 tsp | salt |
| 1 tsp | baking powder |
| 1/2 tsp | bicarbonate of soda |
Method
Preparation time: ca. 20 min Resting time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a
Preheat oven to Gas Mark 6, 200°C, 400°F.
Lightly grease the bottoms of a 12-cup muffin pan or 2, 6-cup pans.
Cream the butter and sugar in a bowl until light and fluffy. Add the eggs, one at a time, and beat thoroughly after each one. Beat in the bananas until the mixture is smooth.
Mix the dry ingredients together in a bowl and add to the egg mixture some at a time, alternating with the buttermilk and mix until the flour is just moistened. Stir in the nuts and vanilla and break up any accumulations of dry flour. Spoon the batter into the muffin cups until about 2/3 full.
Bake for 20 minutes until golden brown and they feel springy to the touch.
Allow to cool in pan before removing.
Rewarm slightly if required. Any surplus may be frozen if necessary and thawed before use.
Lightly grease the bottoms of a 12-cup muffin pan or 2, 6-cup pans.
Cream the butter and sugar in a bowl until light and fluffy. Add the eggs, one at a time, and beat thoroughly after each one. Beat in the bananas until the mixture is smooth.
Mix the dry ingredients together in a bowl and add to the egg mixture some at a time, alternating with the buttermilk and mix until the flour is just moistened. Stir in the nuts and vanilla and break up any accumulations of dry flour. Spoon the batter into the muffin cups until about 2/3 full.
Bake for 20 minutes until golden brown and they feel springy to the touch.
Allow to cool in pan before removing.
Rewarm slightly if required. Any surplus may be frozen if necessary and thawed before use.
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