Super moist banana black walnut muffins
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Super moist banana black walnut muffins
  Muffins    Bananas    Walnuts  
Last updated 6/12/2012 1:25:35 AM. Recipe ID 59598. Report a problem with this recipe.
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      Title: Super moist banana black walnut muffins
 Categories: Muffins
      Yield: 8 Muffins
 
  1 3/4 c  ALL-PURPOSE FLOUR
  2 1/4 ts BAKING POWDER
    1/2 ts SALT
    2/3 c  GRANULATED SUGAR
    1/2 c  BUTTER
    1/4 ts PURE VANILLA EXTRACT
    1/4 c  HONEY
      1 ts ORANGE ZEST
      2 lg EGGS
      4 md BANANAS, over-ripe (BLACK),
           -mashed
    1/3 c  BLACK WALNUTS, coarsely
           -chopped
 
  Preheat the oven to 350-degrees.
  
  Grease (or spray with PAM), 8 LARGE muffin cups. I put 6 in one and 2
  in the other; set aside.
  
  Sift together into a bowl the flour, baking powder (or baking
  soda--mine turned out great) and salt; set aside.
  
  In another bowl, cream the butter, sugar, vanilla and honey and add
  the orange zest. Beat in the eggs and bananas. Gradually add the
  sifted ingredients to the banana mixture. Fold in the nuts. Divide
  the batter among the 8 muffin cups, they should be about 2/3 full.
  
  Bake for 30-35 minutes, or until a cake tester (or toothpick)
  inserted in the center comes out clean. I checked mine at 25 minutes
  and noticed they were browning on top too much, but they were still
  runny in the middle. I covered the pans with aluminum foil and baked
  for 5 more minutes, they were done.
  
  Turn out onto wire racks to cool completely.
  
  Linda/BDT Burbank, CA (USA) Internet address: linda.magee@burbank.com
 




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Recipe ID 59598 (Apr 03, 2005)

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