Banana Nut Muffins

So every few weeks or so we bring in muffins to my history class because it’s first period of the day. Last time I brought in cupcakes which were so good, but I figured cupcakes aren’t the best breakfast food, so this time iI decided to make muffins, specifically banana nut ones. The recipe came from the cookbook How to Cook Everything. It was very simple, but since it called for molasses instead of sugar and less milk because of the bananas, it was very thick, so in the end, I needed to add about 1/2 cup milk more then the recipe called for.


INGREDIENTS

*3 tablespoons melted butter or canola oil plus some for greasing muffin tin
*2 cups all purpose flour
*¼ cup molasses or honey
*½ tsp salt
*3 tsp baking powder
*1 egg
*1/4 cup milk
*1 cup mashed ripe bananas
*½ cup roughly chopped walnuts (optional)

1. Preheat oven to 400* F. Grease a standard 12-cup muffin tin or line with muffin liners.
2. Mix together dry ingredients in a bowl.
3. In a separate bowl, beat together the egg, milk, butter or oil, molasses and banana.
4. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating, and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist; add more milk or other liquid if necessary.
5. Spoon the batter into the muffin tins, filling them about 2/3 of the way full and handling the batter a little as possible.
6. Bake for 20 to 30 minutes, or until the muffins are nicely browned and a toothpick inserted into the center of one of them comes out clean.
7. Remove from the over and let rest for 5 minutes before taking them out of the tin.

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