Nancy's Banana Nut Muffins
Banana Nut Muffins recipe
Yield
16 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
unbleached all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 ⅓ | cups |
bananas
|
*
|
| 1 | cup |
walnuts
chopped, or almonds, or pecans |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
unbleached all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 315 | ml |
bananas
|
*
|
| 237 | ml |
walnuts
chopped, or almonds, or pecans |
|
Directions
Sift together flour, baking powder and salt; set aside.
Cream together shortening and sugar in bowl until light and fluffy, using electric mixer at medium speed.
Beat in eggs, one at a time, blending well after each addition.
Stir in mashed bananas.
Add dry ingredients all at once, stirring just enough to moisten.
Gently mix in chopped nuts.
Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full.
Sprinkle more nuts on top if desired.
Bake in 350℉ (180℃) F oven 20 minutes or until golden brown.
Serve hot with homemade jam or jelly.
