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BEST BANANA NUT MUFFINS | |
1/2 (3 oz.) pkg. Instant banana pudding mix 1 cup milk 1 tsp. vanilla extract* 1 egg 2 tbsp. corn oil 2 cups Bisquick baking mix 1/2 cup sugar 1/2 tsp. each salt, cinnamon, nutmeg 4 bananas (preferably 2 overripe and 2 underripe) 1 tbsp. baking powder 1 cup chopped walnuts Note: Can omit vanilla extract and use vanilla pudding instead. Preheat oven to 350°F. Mix cold milk, vanilla and pudding mix in a bowl with electric mixer until thick. Add egg and oil and mix until slightly frothy. Stir Bisquick, sugar, salt and spices, baking powder and walnuts together in large bowl. Mash bananas, 2 at a time, thoroughly mashing the ripe ones first for consistency and flavor and the not so ripe ones less thoroughly so you get small banana chunks in the muffins (if desired). Add pudding mixture to dry mix slowly while stirring. Then add bananas and mix until blended but try not to over-mix as this will lead to flatter muffins. Fill greased muffin tins about 3/4 full and bake at 350°F for about 15 minutes for regular sized muffins and 20 for over sized, or until they are lightly browned and toothpick comes out clean. Note: Mini muffin pans with this recipe is not recommended. Allow to cool for 5 minutes and enjoy! Submitted by: Beccah |
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