Banana Muffins

With the summer like temperatures upon us...I will be using less of my oven.  As we step into June, the temperatures have gotten a bit cooler.  So, yesterday, I decided to bake some banana muffins to satisfy my baking "itch".

These moist little muffins are healthier than the original recipe I found. Instead of butter, I substituted with margarine.  I also added nutmeg and vanilla as part of my twist to the recipe. They are very simple to make and hope that you will get a chance to make them for your family.  Even Aidan asked for seconds.

Banana Muffins

Makes 18 medium size muffins

1 1/2 cup of all purpose flour
1 tsp of baking powder
1 tsp of baking soda
1/2 tsp of salt
3 large bananas, mashed
3/4 cup of granulated sugar
1 egg
1/3 cup of margarine, melted
1/2 tsp of nutmeg
1 tsp of vanilla

Preheat the oven to 350 F

1. Sift flour, baking powder, baking soda, salt and nutmeg
2. In a larger bowl, combine banana, sugar, egg and margarine and mix well.
3. Gradually add flour mixture to banana mixture (1/3 at a time).
4. Mix until well blended.
5. Line muffin pan with liners; use a tablespoon to scoop muffin batter into each muffin cup.
6. Tap the muffin pan on the counter to eliminate any bubbles in the batter.
7. Bake for 25-30 minutes. Insert toothpick at 20 minutes and bake longer if needed. They don't need to be brown on top to be cooked thru.