|My banana muffin sprinkled with chopped almonds...|
I made changes this time for my muffin. I used canola oil instead of butter, omitted the salt and baking soda (used to avoid discoloration of the banana) and used vanilla. I made 29 medium-sized muffins all in all for this recipe.
|Fluffy banana muffin with chopped almonds on top.|
1 cup canola oil
2 cups brown sugar (add 1/2 cup more if desired)
3 large eggs, beaten
4 cups flour, sifted
2 t baking powder
1 1/2 c evaporated milk
1/2 t vanilla
6 cups of mashed over ripe banana (balangon or the green variety)
a handful of almonds
Pre-heat oven to 350F. Grease a medium muffin tins.
In a mixing bowl, cream the first three ingredients until well-blended. Set aside.
Combine the sifted flour and baking powder.
In the mixing bowl of creamed ingredients, alternately add mixed flour and milk, a little at a time. Blending the mixture each time the ingredient is added in order to avoid lumps.
Put together the last four ingredients and add to the mixture. Place mixture in each muffin tin, then put chopped almonds on top. Bake muffin for 15 to 18 minutes. Let cool before removing from muffin tins.
Yielded 30 medium-sized fluffy muffins.