Muffins

In an effort to blog more, and for me to try new things with my blog, I've decided to post one of my all-time favorite recipes. So if you don't like cooking, deal with it. ;-)

When I cook, I generally do so with a lot of substitutions.

"This recipe needs more flour....and nuts. Mmmm."

"Mushrooms? Gross."

"Eh, that's probably enough Olive Oil."

But every once in awhile I come across a perfect recipe that requires no fiddling from me. Not only does it not need any additions or substitutions, it makes me have no desire at all to change it. I only want to eat it. Mmmmmmmm.

Beth's Favorite Banana Nut Muffins

(From Baked Alaska: Sweet Comforts from the North Country by Sarah Eppenbach)

My mom got me this cookbook when she visited Alaska several years ago, and it's been a go-to guide for a lot of great baked goods. But these muffins are the best.

Ingredients

1 1/2 Cups all-purpose flour

3/4 Cup sugar (plus additional for topping)

1 1/2 tsp baking soda

1/4 tsp salt

3/4 Cup chopped walnuts or pecans (I've tried both. Walnuts are my favorite)

1 egg

1/4 Cup milk

3 ripe, medium bananas, well-mashed (1 to 1 1/4 cups)

6 Tbsp butter, melted

Preheat the oven to 350 F. Grease a 12-cup muffin tin, or line with papers. (I also grease cause I think muffins with paper are un-American. Or at least un-Bethian. I use Wilton's Cake Release and I never have problems with sticking)

Sift the flour, sugar, baking soda, and salt into a large mixing bowl. (I hate to sift, so I never do. I just mix up all those ingredients with a whisk and it works fine) Stir in the nuts. In another bowl, beat the egg lightly, then mix in the milk, banana, and butter. Add to the dry ingredients all at once, and stir only until combined. Fill the muffin cups 2/3 full and bake 20 to 25 minutes, until browned.

Allow the muffins to rest in the pan 3 to 4 minutes before removing. Dip the tops in granulated sugar and place on a rack to finish cooling. (Or place on a plate, cut, butter and enjoy.)

-Over and Out-