What to do with those three bananas that are just a bit too ripe? These muffins are a great alternative to banana bread... and they're out of the oven a lot sooner!
INGREDIENTS
2 c flour
1 Tbsp baking powder
1/2 tsp salt
1/2 c chopped walnuts or pecans
1/2 c vegetable shortening
1 c sugar
2 eggs
1⅓ - 1½ c mashed banana (about 3)
Preheat your oven to 400°. Grease 12 large muffin tins (or line with cupcake papers).
Blend flour, baking powder and salt in a good-sized mixing bowl. Mix in the chopped nuts.
In a second bowl, cream the shortening and sugar together until light and fluffy.
Add the eggs one at a time and beat well.
Blend in the mashed banana.
Add wet mixture to the dry ingredients, and stir just enough to moisten (no more than 20 seconds).
Spoon the batter into greased muffin tin.
Bake for 20-25 minutes until the muffins are golden brown and the tops spring back when touched.
Makes 12 large muffins.