Banana Pecan Muffins
By The Canadian Living Test Kitchen
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This recipe makes 12 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Make a dozen of these moist muffins Sunday morning to stave off early morning hunger pangs. Or, better still, set out the ingredients the night before with the recipe and let the first person up bake a batch for everyone. The muffins can be made well in advance and frozen.
Ingredients
- 2 cups mashed bananas 2 2cups cupsmashed bananabananas
- 1/3 cup melted butter 1/3 1/3cup cupmelted butter
- 1 egg 1 1eggeggs
- 1 tsp vanilla 1 1tsp tspvanilla
- 1 tsp grated orange rind 1 1tsp tspgrated orange rind
- 1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
- 1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
- 1 tsp baking powder 1 1tsp tspbaking powder
- 1 tsp baking soda 1 1tsp tspbaking soda
- 1/2 cup chopped dates 1/2 1/2cup cupchopped datedates
- 1/2 cup chopped pecans 1/2 1/2cup cupchopped pecanpecans
- 1/2 tsp salt 1/2 1/2tsp tspsalt
Preparation
In medium bowl, beat together bananas, butter, egg, vanilla and orange rind.
In large bowl, sift together flour, sugar, baking powder, baking soda and salt. Add dates and pecans; toss lightly. Pour in banana mixture and stir just until combined. Spoon batter into 12 greased or paper-lined muffin cups.
Bake muffins in 350°F (180°C) oven for 15 to 20 minutes or until risen and firm to the touch. Let cool on wire racks. (Store in airtight containers for up to 3 days or freeze for up to 3 months.)
To reheat, place frozen muffins in paper bag and warm in 300°F (150°C) oven for 15 to 20 minutes or until heated through.