I actually doubled the recipe this time and used half of the batter for bread, and half for muffins
Recipe:
Ingredients:
2 eggs
1 cup sugar
½ cup butter
½ cup sour cream
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla
1 teaspoon nutmeg
1 cup (basically 2 whole) bananas
1 2/3 cups whole wheat pastry flour
½ cup pecans
Directions:
Preheat oven to 350 F.
In a large bowl, beat eggs sugar and butter together and mix well. Stir in bananas, sour cream, and vanilla. Stir in flour, nutmeg, baking soda and salt. Chop pecans and then add them to the batter and blend them in.
Grease and flour either a 9x5x3 inch loaf pan or muffin tine. Fill the loaf pan with all the batter or fill the individual muffin cups ¾ of the way full.
Remove from oven and let cool before slicing.
I slid a knife around the edges to make it easier to take out the muffins from the tin. |
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