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BackstoryOne of the really fabulous things about working for a college in Boston is that I get Snow Days! Obviously I had to take complete advantage of this luxurious and unexpected long weekend so I decided to make some muffins. I was also in desperate need of some cooking redemption as both recipes that I made this weekend turned out terribly, including a cheesecake that didn’t completely set-up and Ina Garten’s Parmesan Chicken that I totally burned. Oops! Apparently I had some bad kitchen karma going on. Thankfully my mixer mojo was back in force today.
Banana Muffins (Based on Giada De Laurentiss’s recipe originally published on the Food Network)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 ripe bananas, peeled and coarsely mashed
- 1 cup walnuts (Note: Totally optional, but I can’t imagine banana anything without some crunchy walnuts).
- Makes 18 Muffins (or do what I did and bake 12 muffins and spoon the rest of the batter into a loaf pan and bake for 40-45 minutes)
- Line 18 muffin cups with paper liners.
- Preheat the oven to 325 degrees F.
- Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend.
- Beat the sugar, oil, eggs, and vanilla in a large bowl to blend.
- Stir in the banana.
- Add the dry ingredients and walnuts, and stir just until blended.
- Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes.
- Transfer the muffins to a rack and cool slightly.
- View step by step images of this recipe at my food blog ErinCooks.com