Banana Muffins.

Tasty? Yeah.

Healthy? Borderline... Plenty of potassium, I guess.

Simple? Yeah.

Reliable? You would think so with recipe titled, "No Fail Banana Muffins".

This is the same recipe from February 2010 muffins. Back then, they had flat tops.

A few months have past and now we have different results. Actual muffin tops!

 A blast from the past.

More recently.

Weird, right?

Maybe it was the walnuts. Probably not.

Recipe for No Fail Banana Muffins  

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Recipe for 1 dozen muffins:

1 cup mashed bananas (2-3 large)

2/3 cup white sugar

1 egg

1/3 cup melted margarine OR shortening OR oil

1 1/2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda
1 teaspoon baking powder

Beat the bananas and sugar together in a mixmaster bowl.

Add the egg and continue beating.

Slowly pour in margarine and continue beating.

With mixmaster at slow speed add the flour, salt, baking powder and baking soda.

Pour into 12 lined muffin tins.

Bake in a 300 degree oven for 30 minutes or in 375 degree oven for 15-20 minutes.

These muffins will turn hard if a hotter oven is used.

ALTERNATIVES:

- add 1.2 cup chopped nuts to batter and pour into a small loaf pan. Bake in a 350 degree oven for 45 minutes.

- mix 2 tablespoons sugar with 1/2 teaspoon cinnamon and sprinkle over the top of each muffin before baking.

- when muffins are cooled, spread a white cake icing over the top and serve as banana cupcakes.

- bake 3 batches at one time and freeze.

Recipe for 3 dozen:

3 cups of mashed bananas (8-9 large)

2 cups sugar

3 eggs

1 cup melted margarine

4 1/2 cups flour

1 1/2 teaspoon salt

3 teaspoons baking powder

3 teaspoons baking soda

- Just Recipes by Kathryn Adams