Our daughter Kate was home from Clemson this past week. She will be back for spring break in less than three weeks- yeah.
I made these muffins Sunday morning just before Kate headed back to Clemson. She took half the bath with her- still piping hot!
Banana Nut Muffins
1 egg
2 cups Bisquick
1-1/4 cups mashed ripe bananas (about 3 bananas)
1/2 cup sugar
3 tablespoons oil
1 cup chopped nuts
Beat egg and add all other ingredients. Let batter rest 10-15 minutes (helps muffins to rise). Spoon into well greased muffin tins. Bake at 400 degrees for 15 minutes. Makes 12 regular-size muffins. May use reduced fat Bisquick.
I think next time I make thee, I will add a little of the raw sugar (large grained) on top.
Maybe they will look like those bakery muffins? Or maybe not.
If the Chinese pork tenderloin I’m cooking tonight turns out well, I’ll give you that recipe next week. It was great when my Aunt Sue fixed it and it is, after all, her recipe.
