Saturday, May 28, 2011

Whole Wheat Banana Nut Muffins

I found this recipe in my Garfield Recipe book. It's called "I'm in the Mood for Food: In the Kitchen with Garfield". I bought it for Alex as a wedding present because it combined Garfield and food. It has recipes, cartoon strips, and more! Part of the present was that I would cook too!

Anyway, I bought it as kind of a joke but it really has a lot of great recipes inside! I use quite a few recipes out of there so I'm sure it will come up again. Any mini-muffin is a hit when it comes to kids but I love this one too! They bake quickly, add a little whole wheat to the diet, and use up the old bananas in the pantry.

Whole Wheat Banana Nut Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
2 large eggs, at room temperature
1 1/2 cups mashed ripe bananas
1/4 cup milk
1 1/2 tsp. vanilla
1 cup chopped walnuts

Preheat oven to 375. Coat mini-muffin tins with non-stick cooking spray. In large bowl combine first 5 ingredients and set aside. In another bowl or mixer, cream butter and sugar together until fluffy. Beat in eggs. Stir in bananas, milk and vanilla. Add the dry ingredients and stir just until combined. Stir in walnuts.

Spoon batter into muffin cups. (Don't overfill or it will be hard to remove muffins after baking). Bake for about 15 minutes or until toothpick inserted in center of muffin comes out clean.

Remove muffin tin and let cool for 5 minutes on wire rack. Remove muffins from the tins. Serve warm or cool. Store in an airtight container at room temperature.

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