Banana Pecan Muffin
From thepiggs 17 years agoIngredients
- 1 3/4 cups plus two tablespoons all-purpose flour shopping list
- 1/2 teaspoon salt shopping list
- 1/2 tablespoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 2 large eggs shopping list
- 1/4 cup vegetable oil shopping list
- 1/3 brown sugar shopping list
- 1/3 cup granulated sugar shopping list
- 2/3 cup sour cream shopping list
- 2 tablespoons milk shopping list
- 1 cup ripe bananas, mashed (about two smaller bananas) shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup pecans, finely chopped shopping list
How to make it
- Preheat the oven to 425 degrees.
- 1. In a medium bowl, mix the flour, salt, baking powder, and baking soda together.
- 2. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, sugars, sour cream and vanilla. Blend well. Stir in the nuts.
- 3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water.
- 4. Bake for eight minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes or until they test done with a toothpick. Remove from oven and let the muffins rest in the tins for a few minutes and then remove them to wire racks to cool.
- Bakers note: The burst of heat in the initial high temperature helps dome the muffins.
People Who Like This Dish 9
- sparroe CA
- lnbee Oak Park, IL
- chenier91 Ottawa, CA
- jeffsgirl Medford, OR
- rollmaker Billings, MT
- villy Torrance, CA
- dsboutique Parma, OH
- thepiggs MO
- sjb7586 Flint, MI
- fifer Kansas City, MO
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
I just made these for a brunch, where they were very well received. Lovely stuff.
sparroe in loved it
Reviews & Comments 3
-
All Comments
-
Your Comments