Banana-Nut Muffin

Ingredients

• 1 stick butter/margarine softened

• 1 cup brown/granulated sugar

• 2 large eggs

• 5 to 6 bananas, mashed

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• 1 tsp salt

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 cup milk

• 1/2 cup chopped nuts (walnuts/pecans)

• 1 tsp vanilla extract

• 1 tsp grated orange zest

1. Grease muffin pan (standard size 12) or use paper liners. Preheat oven to 400 °F .

2. Cream butter and sugar until light and fluffy. Add eggs 1 at a time, beating well after each addition. Fold in bananas.

3. Mix flour, baking powder, baking soda and salt in a separate bowl.

4. Alternately stir flour mixture and milk into creamed mixture until just moistened.

5. Fold in nuts, vanilla and zest.

6. Pour into prepared pan, filling to two-thirds. Bake for 18 minutes until lightly golden.

7. Allow to cool for 5 minutes before removing muffins.

Yields 12.

Notes & Tips:

• I have been known to double this recipe every time I make it, freezing one set for later consumption.

• When bananas get too ripe and no one wants to eat it, I would place it in the freezer until I am ready to make muffin or banana bread.

• Using half whole wheat flour adds some fiber to these treats.