This recipe is from my friend Coralee. Her family loves this recipe and now we do too! It was an instant favorite. Try her suggestion at the bottom...it really is good!
- 1 3/4 cups flour
- 1/2 c. white sugar + 1/4 c. brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt or sour cream (I use sour cream)
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2 large or 3 small)
*
In a large bowl combine flour, sugars, baking powder, baking soda and salt. In another bowl, combine and stir the egg, oil, yogurt (or sour cream) and vanilla. Stir into dry ingredients just until moistened. Fold in mashed bananas. Try not to overstir. Just moisten all ingredients. Can add chocolate chips. (We like them better without chocolate chips.) Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
*Oh, and I always sprinkle a dot of sugar on the tops before baking just for visual effects and a yummy top crust. Just takes a sprinkle.
1 comment:
You posted on Utah Deal Diva about food storage.
I find it interesting that your top two posts can both be made completely from food storage!
In the muffins, you can make yogurt from powdered milk, and use canned bananas (I have canned bananas and I use them for banana bread).
Literally, everything else is basic things you should have in your pantry--and they are also your fod storage! You can even keep the brown sugar for a long time if you use a terra cotta piece (soaked in water) in with your brown sugar.
For the egg, you can use a powdered egg (1 Tbsp powdered egg plus 2 Tbsp water).
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