Is your fruit going bad? Over-ripened fruit is never appealing (and can be somewhat sad), but in some cases it can only mean one thing: It’s time to bake!
Over-ripened fruit that hasn’t made it to death’s door yet is perfect for baking – breads, pies and, of course, muffins! I enjoy a good muffin every now and then. They make the perfect breakfast on-the-go or even a snack during down time. And nothing is better than homemade muffins, especially when that aroma fills the house. Who needs air fresheners or candles when you’ve got the smell of fresh-baked muffins?
As you all know, baking isn’t my forte, but this recipe is simple and pretty much foolproof. A great balance of muffin to banana helping to satisfy your fruit cravings and fulfill your muffin needs. If you’re not a nut fan, by all means leave them in the bag where you found them!
Banana Nut Muffins
Makes 12 medium sized muffins
Ingredients:
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon Salt
- 1/2 cup Sugar
- 2 teaspoons nutmeg
- 1/2 cup chopped nuts such as walnuts, pecans, almonds or cashews
- 1/2 cup milk
- 1 egg
- 1 tablespoon vanilla
- 3 tablespoons Canola or vegetable oil
- 1 1/2 cups mashed ripened bananas
- Preheat the oven to 400 degrees. Pre-grease a 12-hole muffin pan.
- In a large bowl combine all of the dry ingredients including the nuts. In a separate bowl combine the wet ingredients including the banana. Stir to combine. Create a well in the dry ingredients. Pour in the wet mixture. Using a wooden spoon or spatula stir to combine being carful not to over mix. The batter should be lumpy and wet but not runny.
- Spoon the mixture into the muffin pan filling each hole 3/4 of the way. Bake for 20-30 minutes until golden brown on top and when a toothpick is inserted it comes out dry.
- Let rest for 5 minutes in the pan before removing. Serve warm or at room temperature.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]
