Those muffins are so delicious.
Preparation: 30 minutes
Cooking time: 20- 25 minutes
Makes 6 muffins
- 1 ¼ cups flour
- 1 ½ teaspoons baking powder
- 4 tablespoons butter or margarine, at room temperature
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup mashed bananas (about 3 medium bananas)
- ½ cup pecans, chopped
- 1/3 cup milk
1 Preheat the oven to 375˚F. Grease a muffin pan.
2 Sift the flour and baking powder into a small bowl. Set aside.
3 With an electric mixer, cream the butter or margarine and sugar together. Add the egg and vanilla and beat until fluffy. Mix in the banana.
4 Add the pecans. With the mixer on low speed, beat in the flour mixture alternately with the milk.
5 Spoon the batter into the prepared muffin cups, filling them two- thirds full. Bake until golden brown and a cake tester inserted into the center of a muffin comes out clean, 20- 25 minutes.
6 Let cool in the pan on a wire rack for 10 minutes. To loosen, run a knife gently around each muffin and unmold onto the wire rack. Let cool 10 minutes longer before serving.
My secret: Use an equal quantity of walnuts instead of pecans.