Banana Nut Muffins
A recipe for banana nut muffins, based on one from the Joy of Cooking[1], but slightly modified.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat oven to 400°F (200°C).
Procedure
Grease a muffin tin.
Procedure
Cream together eggs, honey, milk, vegetable oil, and bananas.
Procedure
Combine dry ingredients, then mix gently with wet ingredients. Lumpy batter is to be expected.
Procedure
Bake for 20–25 minutes.
Procedure
Cool.
Photo: Wikimedia contributor · CC BY-SA 2.5 · https://creativecommons.org/licenses/by-sa/2.5 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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