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Banana-Pecan Muffins

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B12, H
    MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 1/2 c All-purpose flour

    2. 1 3/4 c Sugar

    3. 5 ts Baking powder

    4. 1 3/4 ts Salt

    5. 1 3/4 c Mashed ripe banana

    6. 1/4 c Canola oil

    7. 2 lg Eggs

    8. 1 1/3 c Nonfat milk

    9. 1 3/4 c Pecan halves; do not chop

    Instructions Jump to Ingredients ↑

    1. Preheat the oven to 350~. Line two 12-cup muffin tins with paper liners. In a large bowl, mix together the flour, sugar, baking powder and salt. Set aside. In another large bowl, mix together the banana, canola oil and eggs. Gradually add dry ingredients to banana mixture, alternating with the milk, adding dry ingredients last. Stir in the nuts. Measure out batter evenly into lined muffin cups, filling 7/8 full. Bake 25 minutes, until muffins are puffed and golden brown. Source: The Main Corpse by Diane Mott Davidson. MM Waldine Van Geffen vghc42a@prodigy.com. --

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