3 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 Tbsp pure vanilla extract
4 ripe bananas, peeled and coarsely mashed
Set the oven to 325 degrees. Line 24 muffin cups with paper liners.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly.
Note: When filling muffin cups, use a cookie scoop. You will get the same amount in each cup and then everything cooks evenly.
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 Tbsp pure vanilla extract
4 ripe bananas, peeled and coarsely mashed
Set the oven to 325 degrees. Line 24 muffin cups with paper liners.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly.
Note: When filling muffin cups, use a cookie scoop. You will get the same amount in each cup and then everything cooks evenly.
via: Rookie Cookie
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