Some of you may remember that I love muffins, especially mini muffins. There is nothing like a great, warm stack of semi-sweet goodness. Everyone can have as many or few as he wishes, and the variations we, the cooks, can make are endless!
So, with my motherlode of bananas, what would be more natural than to think, "Quick! I shall make banana muffins!" These were dessert, and both late-night munchies and breakfast for my dearly beloved. I ate two: one for dessert, and one for breakfast. I was happy. And, at those quantities, these are not a butt-enhancing experience!
1-3/4 cups flour
1/3 cup sugar
2 tsp. baking powder
1/2 cup milk
1/4 cup vegetable oil
1/4 cup chopped nuts
Sugar to top
Preheat oven to 400. Grease or spray 24 mini muffin pans, or 12 regular muffin pans.
Break the banana into pieces, and beat it with the egg and sugar. Stir in the flour, baking powder, milk and oil, and combine well. Stir in the nuts, and spoon into the muffin cups. Sprinkle a bit of sugar over the top of each (my experience is that less than 1/2 tsp sugar per muffin is plenty!). Bake the mini muffins for 11 to 14 minutes, or regular sized muffins for (as a guess) 15 to 17 minutes.
I promise, you will enjoy these.