North America DishEnglish II

SupermoistBanana-Nut Muffin

Ingredients

1 3/4 cupsall-purposeflour

2 teaspoonsbakingpowder

1/4 teaspoonbakingsoda

1/2 teaspoontable salt3 mediumvery,

veryripebananas(about 14 ounces/397 grams total,

includingpeels)peeled

3/4 cupfirmlypackedlightbrownsugar

1/3 cupcanolaorcornoi

l2 largeeggs

1 teaspoonpure vanilla extract

2/3 cupcoarselychoppedwalnuts* (seeVariationbelow)

Instructions

1.Positionan oven

rackonthemiddlesh

elfof oven. Preheat

oven to 375

degrees F (190 C).

Lightlygreaseandfl

our 10

muffintopcups

Instructions

1. In a mediumbowl, combine theflour, bakingpowder,

baking soda andsalt. Whiskuntilwellblended. In a

largebowl, combine the bananas, brownsugar, oil, eggs,

and vanilla. Beatwithanelectricmixer (stand

mixerfittedwiththepaddleattachemntorhandheldmixer)

onmediumspeeduntilwellblendedwithonlysmall bits of

banana visible. Pour in thedryingredientsandgentlystirwith

a rubberspatulajustuntilblended. Ifusingnuts,

addthemwhentheflourisalmostblendedandstirtoincorporate

Instructions

2. Scoopthebatterintothepreparedmuffintop

pan, dividingbatterevenly. Theywill be almost full.

Gentlytapthe pan onthecountertoptosettlethebatter.

Bakeuntilthetops are goldenbrownand a toothpickor

a caketesterinserted in thecenterof 1 muffintop

comes out clean, about 11 minutes. Transfer the

pan to a wireracktocoolfor 5

minutes, andthencarefullyremovethemuffintopsfromt

he pan and set themontheracktocool. Servewarmor

at roomtemperature.

Makes 10 muffintops.

Variation:

Youmay

substituteanequalamountofsemisweet

mini chocolate chips (1/2 cup/3

ounces/85 grams) forthechoppedwalnuts

in thisrecipe, ifdesired.

Thetastycombinationof banana and

chocolate iswonderful.