Banana
Whole-Wheat Muffins
Ingredients
1¼
cups sifted all-purpose flour
¾ cups
whole-wheat flour
½ cup
sugar
½ teaspoon
salt
3
teaspoons baking powder
¼ teaspoon
baking soda
½ teaspoon
nutmeg
2
eggs, slightly beaten
½ cup
melted butter
½ cup
(8 oz) sour cream
1
teaspoon vanilla
2
medium size bananas
Method
1.
Preheat oven to 350°. Grease bottoms of 14 (2 ½-inch) muffin-pan
cups, or 11 (3-inch) muffin-pan cups; or line each with paper liner.
2.
Sift flours with sugar, baking powder,
baking soda, nutmeg, and salt into large bowl.
3.
Make a well in center of flour mixture.
4.
Add eggs, butter, sour cream, bananas
and vanilla.
5.
Blend and fold all together.
6.
Using ¼ cup measuring cup, spoon batter
in muffin cups, filling each slightly more than half full.
7.
Bake 30 minutes, or until golden and
cake tester inserted in center comes out clean.
8.
Loosen edge of each muffin with spatula;
turn out. Serve hot.
Banana
Whole-Wheat Muffins was made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
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