Banana Muffins
Comments: A tasty way to use ripe bananas that would be wasted.
When baking muffins, never fill cups more than 2/3 full and never leave an empty cup; pour a little water into any empty cup being careful when removing pans from oven.
Servings: 12 muffins
IngredientsPreparation
  • 1/2 cup [115 g] butter or shortening
  • 1 cup [200 g] sugar
  • 1 egg
  • 1 cup [250 mL] crushed ripe bananas*
  • 1 teaspoon [ mL] baking soda
  • 2 tablespoons [30 mL] hot water
  • 1 1/2 cups [210 g] all-purpose flour
  • 1/2 teaspoon [2.5 mL] salt
  • Preheat oven to 375°F [190°C].
  • Grease 12 medium muffin cups.
  • Into a large bowl, cream together butter or shortening, sugar and egg.
  • *Peel then, using a fork, mash ripe bananas until no lump remains.
  • Blend egg into creamed butter or shortening mixture.
  • Mix into mashed bananas.
  • Dissolve baking soda into hot water; add to sugar/banana mixture.
  • Mix together flour and salt before stirring to gether with sugar/banana mixture.
  • Stir until until blended, about 15 to 20 times maximum [mixture should be lumpy].
  • Evenly spoon batter into greased muffin cups.
  • Bake on centre shelf of preheated oven for 20 minutes, until golden brown.
  • Leave muffins to cool in pan for 5 minutes.
  • Serve muffins hot, or unmold and leave muffins to cool onto wire racks.