Banana Nut Muffins

When my brother asked me if I had a special recipe for banana bread, I immediately thought to look on line and see if it was posted there! Sure enough, it is!

My grandma, Neva Starnes, likes to joke that a recipe she got from me made her famous. She submitted the recipe to Taste of Home a few years back and they published the recipe along with a lovely picture of the muffins their chefs had made using the Banana Nut Muffin recipe.

If you want a full dozen muffins or a loaf of banana bread, just double the recipe. The magazine actually cut the recipe in half so that they could publish it in their "Cooking for Two" section.

A scattering of chopped walnuts adds crunch to these moist, taste-tempting muffins from Neva Starnes of Summerville, Georgia.

1/4 cup butter, softened
1/2 cup sugar
1 egg
3/4 cup mashed ripe banana
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon ground cinnamon
1/4 cup chopped walnuts
In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 6 muffins.

Nutrition Facts: 1 muffin equals 278 calories, 12 g fat (5 g saturated fat), 56 mg cholesterol, 263 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.

Banana Nut Muffins published in Cooking for 2 Winter 2007, p23

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