I Went Home this Weekend

What does that matter, you may ask? Well, if you've been reading this blog for long, you know that whenever I go home, I make some form of banana bread. This trip was no different. There were two black bananas awaiting me. Mama even asked, "Are you going to make SUnday breakfast?" YEP! As many times as I've made banana bread or muffins, I still try to find new recipes. This one that I found at The Budding Chef turned out GREAT! Mama commented on how moist it was with a light inside. Usually, homemade banana muffins tend to be a little dense and maybe close to dry...this one was not. The texture reminded me of Betty Crocker Mixes...which is good. I would highly recommend this recipe. And because it has bananas and walnuts (or pecans in my case) it high in antioxidants...so, it's my entry to Sweetnick's ARF Tuesday. Drop by her site and see what other bloggers have come up with. Banana Pecan Muffins Ingredients:
1 1/2 Cups all purpose flour, sifted

3 bananas, very ripe
1 egg, beaten
1/3 Cup vegetable oil (I used slightly less)

1/2 cup sugar

1 tsp baking powder
1 tsp baking powder
1 tsp vanilla essence
A pinch of cinnamon

1/2 tsp salt
1/2 Cup of pecans, chopped coarsely

Preheat the oven to 350 degrees F.
Sift the flour, add baking powder, baking soda, salt & cinnamon powder. Mix well to ensure that there are no lumps. Mash the bananas well & add the vanilla essence to it. Add the beaten egg along with sugar & oil and mix well. Add to the dry ingredients. Add the chopped pecans and mix well (but not too much) to bring everything together. Line the muffin pan with muffin paper cups & add enough batter to fill each cup to about 2/3rds to the top. Sprinkle chopped walnuts on top of each cup. Bake at 350 degrees F for about 20 minutes. Check for doneness. A toothpick inserted in the center of the muffin should come out clean.

This recipe yielded about 12 muffins.