Cassidy's Banana Nut Muffins modified from foodnetwork.com
2 cups all-purpose flour (450 ml)
1 1/2 teaspoons baking soda (7 ml)
1/2 teaspoon salt (2 ml)
4 overripe bananas (bananas)
1 cup brown sugar (250 ml)
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled ( 6 ounces)
2 eggs (2 eggs)
1 teaspoon pure vanilla extract (5 ml)
1/2 cup pecans, chopped ( 118 ml)
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
In a large bowl, combine the flour, baking soda, and salt;
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together l for a good 3 minutes.
Add the melted butter, eggs, and vanilla and beat well,
scraping down the sides of the bowl once or twice.
Mix in the dry ingredients just until incorporated.
Fold in the nuts and the mashed bananas with a rubber spatula.
Spoon the batter into the muffin tins to fill them about halfway.
Give them a rap on the counter to get any air bubbles out
Pairs Well With
I found this recipe on Foodnetwork.com. I haven’t made them yet but I bet they’re really good. CHEMISTRY INFORMATION: The pure substances are Baking Soda, Salt and Sugar. The Homogeneous mixtures are flour, vanilla extract, and Butter. The heterogenous mixtures are bananas, eggs, and chopped pecan. Also the batter before it is mixed. One physical change is when you whip up the ingredients besides the bananas and sugar.Another physical change is when the you add the bananas and sugar and mix them together and they turn into mush. A chemical change is when the muffins are in the oven and they are getting brown on the top. Another chemical change is the muffins puffing up as they cook.
Submitted by: "Cassidy T"