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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 20 |
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This is a tinkered with recipe from the Betty Crocker Cookbook for Banana Bread. I find it better than most banana muffin recipes. May wrap and freeze for 2-3 days. Ingredients:
3/4 cup sugar |
1/4 cup butter |
1/4 cup oil |
2 eggs, beaten |
1 1/2 cups mashed bananas (3-4 medium) |
2 teaspoons vanilla |
2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon baking powder |
1 cup chopped walnuts |
Directions:
1. Heat oven to 350.
2. Line cupcake pan with cupcake liners.
3. Mix butter and sugar in 2 1/2 quart bowl.
4. Stir in oil and eggs until blended.
5. Add bananas and vanilla; beat 30 seconds.
6. In a separate bowl combine dry ingredients, except for nuts, and stir to combine evenly.
7. Stir in dry ingredients until just moistened; stir in nuts.
8. Pour into cupcake liners. If very full, spray top of cupcake pan so cupcake top may spill over and make extra muffin top.
9. Bake for 22-25 minutes.
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