Bits Of Dust

Our local grocery store has a great deal each week on ripe bananas. How can you pass up a bag full of bananas for $1.49? I guess the more important question is, what can you do with a bag full of ripe bananas?

You make Banana Bundt Muffins, of course. My wife has this cute little muffin pan, well, that’s what I will call it, where the muffins are baked in the shape of little bundt cakes. What better way to eat banana nut muffins?

Ingredients:

1/4 cup butter
1/2 cup sugar
1 egg
3/4 cup mashed bananas
1/2 tsp vanilla

1 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/8 tsp ground cinnamon
1/8 tsp fresh grated nutmeg
1/4 cup chopped walnuts

Preparation:

Preheat oven to 350 degrees.

Cream the butter and sugar in a medium sized mixing bowl.
Beat in the egg, banana, and vanilla.
In a separate bowl, combine the flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
Fold into creamed mixture just until moist.
Fold in walnuts.

Heat muffin tins for 5 minutes in oven before filling with batter. Fill muffin tins 2/3 full with batter and bake for 20-23 minutes. If you are using a normal muffin tin, adjust the time to 23-25 minutes, and if you are using a super jumbo sized muffin tin, adjust the time by adding 10-15 minutes.

Cool for 5 minutes then remove from pan. Serve them warm, trust me, you won’t be able to eat just one. Helpful Hint: If you don’t expose the center post when filling the tins, you will have a nice well to fill delicious butter. Okay, so it’s not the healthiest, but it is very delicious.

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