Banana Muffins

What do you do when you have left over bananas that know one will eat?!?!? Make BANANA MUFFINS! Then everyone eats them :) No wasteful food in this household, everything gets brought back to life.

Got everything ready to go!

Added flour and such, made my well and added the milk and egg.

Just keep stirring, just keep stirring ( watch Finding Nemo one to many times :) )

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Notice two missing my girls just couldn't wait to eat them :) Proud Mama

Receipe Courtesy of Better Homes and Garden Cookbook.

Muffins

Prep time 10 minutes 

Bake time 18 minutes

Oven 400F

Makes 12 or so muffins

1 3/4 Cups all- purpose flour

1/3 cups sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg beaten

3/4 cups milk

1/4 cup cooking oil ( I use olive oil for everything and I never notice a difference)

1. Preheat oven to 400F. Grease muffin tin or use muffin cups or lined paper bake cups. Set aside. In a medium bowl combined flour, sugar, baking powder, and salt. Make a well in center of mixture, set aside.
2. In another bowl combined egg, milk, and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened ( batter should be lumpy.
3. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 18-20 minutes or until golden brown and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups, serve warm.

• Banana Muffins, prepare as at left, greasing muffins cups ( do not use paper bake cups ). Reduce milk to 1/2 cup. Stir 3/4 cups mashed banana and 1/2 cup chopped nuts ( I don't prefer nuts in my baking products, though I do enjoy them by themselves. Weird I know ) into flour mixture along with the egg mixture.

I hope you enjoy making these and finding a new purpose for your older, ripened bananas.