Title: Basic Banana Muffins
Yield: 1 Servings
1 1/2 c All-purpose flour
1 c Sugar
1 ts Baking soda
1/2 ts Salt
3 md Ripe bananas
1/3 c Vegetable oil
1 ts 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
on Jan 21, 1998