Tuesday, January 20, 2015

Banana Nut Muffins

Make half with nuts and half with chocolate chips.

Uh huh...brown bananas in the fruit bowl again.  What is it with bananas, anyway?  They either disappear in minutes, or days go by and I'm left with brown ones.  So what else could I do?  Gotta bake something!

I did find out my grandson-in-law, Matt's, little technique.  Today, he confessed that the minute he hears someone say, "The bananas are getting too ripe!", he immediately stops eating them.  Well, there is a "method to his madness" because he knows I'll use them for baking rather than let them go to waste.  It's a good plan!  Ha!


1/2 cup shortening
1 cup sugar
2 cups all-purpose
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs, beaten
3 ripe bananas, mashed
1/3 cup sour cream
1/2 chopped nuts
1/2 cup mini chocolate morsels (optional)

Preheat oven to 350'F.

Cream shortening and sugar.

Sift together flour, salt, baking powder and baking soda; add to creamed mixture.

Add remaining ingredients; mix well.

Pour into lined cupcake tins.  Bake for 18-20 minutes.

For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast.  -Ephesians 2:8-9

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