Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon sodium bicarbonate
- 3/4 cup brownish sugar
- 1/4 teaspoon ground cinnamon
- 2 cups smashed bananas (about four to six bananas)
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs, at 70 degrees
- 1/8 teaspoon fine salt
- 1/2 teaspoon pure vanilla flavoring
- 3/4 cups chopped walnuts
Directions
Preheat the oven to 425 levels F. Gently brush a 12-muffin tin with butter and hang aside.
Whisk the flour, sodium bicarbonate. brown sugar, and cinnamon together inside a medium bowl put aside.
Whisk the blueberry, oil, milk, eggs, salt, and vanilla inside a large calculating cup having a spout or any other bowl.
Create a small well in the heart of the dry ingredients. Pour wet ingredients in to the center then stir having a wooden spoon before the dry ingredients are moistened but nonetheless lumpy. Don't overmix the batter or perhaps your muffins can come out dense. Lightly stir within the nuts. Divide the batter evenly in to the muffin tin .
Place the muffins within the oven and immediately reduce oven temperature to 375 levels F. Bake until golden brown, about 25 minutes, rotating the pan midway with the cooking. (Insert a toothpick into the middle of a muffin to see if to control your emotions. Toothpick may come out clean). Awesome muffins within the pan on the rack a couple of minutes. Turn the muffins from the pan and awesome around the rack. Serve warm or at 70 degrees.
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From Food Network Kitchens
