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October 1999 Issue
For Breakfast, Brunch or Anytime!
by Ronda L. Halpin
Table of Contents | Single-page view

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Banana-Almond Muffins

Having these muffins on hand is like having portable banana bread ready for an autumn hike through the brightly colored woods. Don't chop the almonds too small -- the bigger pieces give the muffins a satisfying crunch.
  • 1 1/4 c. flour
  • 1 1/2 tsp. baking powder
  • 1/4 c. margarine, softened
  • 3/4 c. sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 3 bananas, mashed
  • 1/2 c. almonds, chopped
  • 5 T. milk
Preheat the oven to 375 degrees. Lightly spray 12 muffin tins filled with paper linings. Set aside.

Combine the flour and baking powder in a small bowl. Set aside.

In another bowl, cream together the sugar and the margarine using an electric mixer. Add the egg and the vanilla and beat until fluffy. Mix in the banana and almonds.

Add the flour mixture and milk and beat on low speed until mixed and moistened.

Spoon the batter into the prepared muffin cups, filling them about three-quarters full. Bake until golden brown and a toothpick inserted near the center of a muffin comes out clean, about 20 minutes.

Remove muffins from the muffin tin and cool on a wire rack.

  • Yields: 12 muffins
  • Preparation Time: 30 minutes
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