Banana-Nut Muffins II

By Hklbrries

These muffins are a great money-saving snack to bring along on your next family picnic. They require no refrigeration and are a welcome change from store-bought cookies.

Leftover muffins can go a long way. Lightly toast muffins, then crumble to create a tasty topping for fresh fruit salad or compote.

To ensure round muffin tops, grease only the bottom and halfway up the sides of each muffin cup.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 egg, beaten
• 1/3 cup vegetable oil
• 3/4 cup mashed banana
• 1/2 cup chopped walnuts

Details

Servings 12

Preparation

Step 1

Preheat oven to 400 F. Grease a 12-cup muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; make a well in center.

Mix milk, egg, oil, banana and walnuts in a small bowl. Pour mixture into well.

Mix batter just until moistened; do not overmix.

Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes.