Basic banana muffins

Yield: 1 Servings

Measure Ingredient
1½ cup All-purpose flour
1 cup Sugar
1 teaspoon Baking soda
½ teaspoon Salt
3 mediums Ripe bananas
1 Egg
⅓ cup Vegetable oil
1 teaspoon Vanilla extract

My kids were home from school Monday because of the Martin Luther King holiday, so we tried something new for breakfast. It was a hit! This recipe comes from Taste of Home magazine, December 97/January 98 issue, and was submitted to it by Lorna Greene of Harrington, Maine.

In a large bowl, combine dry ingredients. In another bowl, mash bananas; add oil and vanilla. Mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. Bake at 375 for 18-22 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Yield: 1 dozen

(We ate them hot from the pan. I had two, and my two children - ages 8 and 9 - ate the rest!)

Posted to TNT Recipes Digest, Vol 01, Nr 955 by Nora & Terry Turner <turner1@...> on Jan 21, 1998

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