Banana Muffins

By RossanaV

Freezer trick. The rule is to bake muffin batter as soon as it is mixed, or you can freeze the batter. Make up the batter and follow the instructions for filling the paper- or foil-lined cups. Then, pop the pans in the freezer. When the muffins are frozen hard, transfer them to a plastic bag or freezer container; write the baking temperature on the bag so you don't have to search for the recipe again later. When you are ready to bake them, put the frozen muffins back in the muffin pans and place them in a preheated oven, increasing the baking time by only 5 or 6 minutes. You can bake all the muffins at once or one to two at a time in a toaster oven.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1/3 cup butter, melted

Preparation

Step 1

Preheat oven to 350 F. Coat 12 muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda and salt; set aside. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans. Bake in preheated oven. Bake muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.