Butter Pecan Banana Muffins Food

BANANA PECAN MUFFINS

Steps:

• Preheat oven to 375°F Grease 18 standard muffin pan cups (or use paper liners).
• Beat butter and sugar together at medium speed until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in bananans until smooth.
• Mix together flour, salt, baking powder and baking soda.
• Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
• Stir in pecans and vanilla.
• Do not overmix batter; it should not be completely smooth.
• Spoon batter into prepared pan, filling two-thirds full.
• Bake until lightly golden, 15 to 18 minutes.
• Transfer to a wire rack to cool slightly.
• Serve warm.

BANANA PECAN MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Grease or line muffin tins with paper cups. Spread nuts on a tray and toast in oven 8-10 minutes Set aside.
• In a bowl combine flour, baking pwdr & salt.
• In another bowl cream butter, sugar and vanilla until smooth and creamy.
• Beat in eggs one at a time.
• Add mashed bananas and beat until combined.
• Stir dry ingredients into banana mixture just until flour disappears.
• Lightly stir in nuts, choc chips or a mix of both.
• Spoon batter into muffins cups to the top.
• Bake 20 minutes or until toothpick comes out clean.
• These double and freeze well.
• Note: I like to use a mix of pecans & chocolate chips.

BUTTER PECAN BANANA MUFFINS

Steps:

• Heat oven to 375 degrees. Coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
• Spread pecans on a small rimmed baking sheet and bake until toasted, 6-8 minutes. Remove from oven, add butter and toss until evenly coated. Cool on the sheet while preparing the batter.
• Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk banana, sugar, buttermilk, oil, egg and vanilla in a medium bowl until smooth.
• Make a well in the center of dry ingredients and pour in wet ingredients. Fold gently with a silicone spatula until no traces of flour remain. Divide batter evenly among muffin cups and sprinkle with buttered pecans.
• Bake rotating tin halfway through, until toothpick inserted in the center of a muffin comes out clean, 16-18 minutes. Cool in the tin on a wire rack for 10 minutes, then unmold. Serve warm or at room temperature.
• Variations:.
• •Spiced muffins: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom to the flour mixture.
• •Nuttier muffins: Substitute toasted walnut or other nut oil for the vegetable oil. Stir 1 cup chopped toasted pecans into the batter before sprinkling the buttered nuts on top.
• •Chocolate muffins: Stir 1 cup chocolate chips or finely chopped chocolate into the batter.

EASY BANANA MUFFINS

Steps:

• Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.
• Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.

BUTTER PECAN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Grease muffin pans.
• Combine flour, pecans, and brown sugar in mixing bowl; set aside.
• In another bowl, beat egg; stir in milk, butter, and vanilla.
• Add liquid ingredients all at once to flour mixture.
• Stir only until flour is moistened.
• Fill muffin cups 2/3 full.
• Bake about 15 minutes or until golden brown.
• Serve warm with butter or jam and enjoy!

JUMBO BANANA-PECAN MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened., Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops., Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

BUTTER PECAN MUFFINS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the egg, milk, butter, syrup, sour cream and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full., For topping, in a small bowl, combine the flour, sugar and cinnamon; cut in butter until crumbly. Stir in pecans. Sprinkle over tops., Bake at 400° for 18-22 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.