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August 2000 Issue
More Brunch Inspiration
by Royce Smith
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Greetings, readers, and welcome to Momma Gert's Place - The Soul Food Connection. We are continuing our series on brunch ideas for the summer. This month's brunch recipe is for tasty banana nut muffins. Enjoy!

 

Banana Nut Muffins

  • 1 1/2 cup all purpose flour
  • 1/2 cup wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground nutmeg
  • 2/3 cup coarsely chopped pecans
  • 1 large egg
  • 3/4 cup packed brown sugar
  • 1 1/2 cup mashed bananas
  • 6 tablespoons vegetable oil
  • 1 teaspoon vanilla
Preheat the oven to 375 degrees.

Grease a standard 12 muffin pan or line with paper cups.

Whisk together the flour, wheat flour, baking powder, cinnamon, nutmeg, and salt. Stir in the chopped pecans.

Whisk together in a separate bowl, the egg, brown sugar, bananas, vegetable oil, and vanilla. Add the flour mixture to the banana mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not over mix; the batter should not be smooth.

Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 18 minutes.

Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.

  • Yields: 2 dozen muffins
  • Preparation Time: 1 hour
 



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