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Thursday, October 15, 2009

Brown Sugar Banana Pecan Muffins

A week ago, I baked again banana pecan muffins. This is my favorite and my family too. I still have a lot of pecans in the fridge. I froze it so it will last longer. BTW, I baked banana pecan muffins before but with another ingredients. I think I like this recipe that I just baked because it has lesser ingredients and the muffins still came out yummy and delicious.


* 1/2 cup butter, softened
* 1 cup brown sugar
* 2 eggs
* 1 tablespoon vanilla extract
* 4 very ripe bananas, mashed
* 2 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup chopped pecans
* 18 pieces muffin liners


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.
3. Blend the banana mixture into the flour mixture; stir just to combine. Fold in chopped pecans. Spoon the batter into the prepared muffin tins with liners about 3/4 full and place a pecan on top of each muffin for garnish.
4. Bake in preheated oven for 15-20 minutes, until a toothpick inserted into center of muffin comes out clean.

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