Moist Breakfast Banana Muffins
Moist Breakfast Banana Muffins recipe
Yield
12 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 ¾ | tablespoons |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
milk
|
|
| 3 | tablespoons |
vegetable oil
|
|
| ¾ | cup |
bananas
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 0.6 | ml |
salt
|
|
| 26 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
milk
|
|
| 45 | ml |
vegetable oil
|
|
| 177 | ml |
bananas
|
*
|
Directions
In a bowl combine flour, baking powder, soda, salt and sugar.
In another bowl combine egg, milk and oil.
Add egg mixture to flour mixture.
Blend in bananas.
Grease 2 muffin tins liberally. Pour in batter to fill ⅔ of each cup.
Bake at 375 cup for 35 minutes. Use a toothpick to test for doneness.
Remove tins to rack. Let stand for 5 min. With a greased knife cut around each cup.
Invert tap to remove muffins. Serve immediately with softened butter.
Note: Walnuts, raisins or chocolate chips can be added to batter.
