Super moist banana black walnut muffins
8 Muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | ALL-PURPOSE FLOUR |
| 2¼ | teaspoon | BAKING POWDER |
| ½ | teaspoon | SALT |
| ⅔ | cup | GRANULATED SUGAR |
| ½ | cup | BUTTER |
| ¼ | teaspoon | PURE VANILLA EXTRACT |
| ¼ | cup | HONEY |
| 1 | teaspoon | ORANGE ZEST |
| 2 | larges | EGGS |
| 4 | mediums | BANANAS, over-ripe (BLACK), mashed |
| ⅓ | cup | BLACK WALNUTS, coarsely chopped |
Directions
Preheat the oven to 350-degrees.
Grease (or spray with PAM), 8 LARGE muffin cups. I put 6 in one and 2 in the other; set aside.
Sift together into a bowl the flour, baking powder (or baking soda--mine turned out great) and salt; set aside.
In another bowl, cream the butter, sugar, vanilla and honey and add the orange zest. Beat in the eggs and bananas. Gradually add the sifted ingredients to the banana mixture. Fold in the nuts. Divide the batter among the 8 muffin cups, they should be about ⅔ full.
Bake for 30-35 minutes, or until a cake tester (or toothpick) inserted in the center comes out clean. I checked mine at 25 minutes and noticed they were browning on top too much, but they were still runny in the middle. I covered the pans with aluminum foil and baked for 5 more minutes, they were done.
Turn out onto wire racks to cool completely.
Linda/BDT Burbank, CA (USA) Internet address: linda.magee@...