Banana Pecan Muffins

Title: Banana Pecan Muffins
Categories: *, The main co, Muffins
Yield: 24 Servings

4 1/2 c Flour
1 3/4 c Sugar
5 ts Baking powder
1 3/4 ts Salt
1 3/4 c Mashed bananas
1/4 c Canola oil
2 lg Eggs
1 1/3 c Skim milk
1 3/4 c Pecan halves; do not chop

Preheat the oven to 350 degrees. Line 2 12-cup muffin pans with paper
liners. In a large bowl mix together the flour, sugar, baking powder and
salt. In another bowl, ,ix together the banana, canola oil and eggs.
Gradually add dry ingredients to the banana mixture, alternating with milk,
adding dry ingredients last. Stir in nuts. Measure out batter evenly into
lined muffin cups, filling cups 7/8 full. Bake 25 mins. until muffins are
puffed and golden brown. Check with a toothpick. Serve warm or cool muffins
on a rack.

Source-The Main Corpse by Diane Mott Davidson

Recipe by: Diane Mott Davidson, The Main Corpse

Posted to MC-Recipe Digest V1 #930 by Carol & Bob Floyd
on Nov 28, 1997