A few years ago I saw a lady in the early 1990's on Good Morning America, who worked out of a NY firehouse making these incredible muffins. So I made used that one recipe, copied down on a ratty piece of notebook paper for a few years, until I found that she published a cookbook with so many delicious recipes. I've been hooked ever since! Many friends who have tasted my muffins think I'm a baking whiz, but I always have to tell them about a lady
who turned to baking to keep off welfare. Her recipes are easy and delicious, but her story inspiring. When I get her cookbook out, the kids start gravitating my direction, just itching to get their hands on a fresh blueberry or banana nut muffin. Linda's Banana Nut Muffins
2-3 ripe bananas
1 C. oil (I use olive oil, but you can use what you have on hand)
2 eggs
1 C. sugar
2 C. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/4 tsp mace (this is a stronger than mace). If you don't have mace, use twice the amount of nutmeg - 1/2 tsp in this case.
1 tsp vanilla
1/2 C. chopped nuts (I like pecans) (optional, but makes it more yummy)
Preheat oven to 350ยบ. Place bananas in a mixing bowl and beat with an electric mixer until pureed or mashed. Add the oil and sugar, blend. Add the eggs one at a time. Fold the dry ingredients together before gradually adding them to the wet mixture. Add the vanilla or whatever you wish. Fold in the nuts. Bake in a wax paper-lined muffin pans for 30-35 minutes.
Handy Hint: I use parchment paper cut up into squares about 5 1/2 x 5 1/2 is a good size. The muffins don't stick to the paper and allows you to fill a tad bit more than regular muffin/cupcake paper liners. Pretty cheap as well. Just form the paper in the muffin hole space and add about 1/3 C. of the muffin batter.
