Sunday, June 20, 2010
Banana Muffins... yum!
Hubbie and I are getting into having teatime twice a day. We eat very small meals, and it's really important to get consistent, high-quality snacks. So... we have morning tea and afternoon tea and nighttime snack in addition to our three (small) meals every day. In an attempt to have good, homemade food instead of packaged chips, candy, and cookies, I hauled out my little muffin maker for one of the menu options. Today we had banana nut muffins and butter for morning tea, except with coffee, not tea.
This is a small-quantity recipe. I like to make only a few muffins at a time, so we aren't tempted to overeat.
BANANA MUFFINS (eggless)
3 Tbsp. butter
1/2 med. banana
3/4 cup self-rising flour
1/4 cup brown sugar
3/4 tsp. powdered egg replacer *
1/4 cup chopped pecans, opt.
1/3 cup milk
Preheat oven to 375 deg. F. Grease 3-4 cups in a muffin pan with butter.
Melt butter, and mash the banana into it.
Place dry ingredients in a medium bowl, and mix well with a wire whisk.
Stir milk into the butter and banana. Add all at once to the flour mixture, and stir just until blended.
Fill muffin cups to top. Bake for 15 minutes, or until browned and a toothpick inserted comes out clean. Carefully remove muffins from pan. Cool on rack for 5 minutes.
Makes 3-4 muffins.
* Note: you can substitute 1/2 an egg, blended into the banana mixture, for the egg replacer. Reduce amount of milk to 1/4 cup.