| Recipe to Print-Banana Muffins - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
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| Recipe Name: |
Banana Muffins - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.06
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2
Dozen
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
2 medium muffin pans |
| Suggested Sides: |
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| Comments: |
If muffins are peaked & shiny, the dough was overworked. I use 6 ounces of mini chocolate chips in my muffins.
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Ingredients:
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Directions:
Melt butter. Smash bananas. Add sugar to bananas & beat lightly. Add eggs, then add butter. Sift dry ingredients together. Add to liquid mixture and mix quickly.
Add nuts & raisins if desired. Fill baking cups 3/4 full.
Bake at 400 degrees for 16 to 20 minutes. |
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