Tuesday, July 11, 2006

Banana Muffins

This made quick work of 4 bananas I needed to use up.

The muffins in the front are plain and without topping. The ones in the basket have a simple struesel topping.

Preheat oven to 375 degrees F. Grease a standard 12 muffin pan.

1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt

1 large egg
1/2 cup brown sugar lightly packed
1 1/3 cups mashed ripe bananas
3 Tablespoons oil
3 Tablespoons apple sauce
1 teaspoon vanilla

Sift together the first 6 ingredients. Then whisk the rest of the ingredients together in a separate bowl. When the oven is ready, mix the dry and wet ingredients together in a few strokes, only until everything is smooth and moist. Do not overmix. (Overmixing makes your muffins tough and they end up looking like cone-heads instead of having a nice rounded top.) Divide the batter between the muffin cups. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean. Let cool for a few minutes before removing from the pan. If not serving hot, cool on a rack.

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