Banana Walnut Muffins from The Palace Grill
The Palace Grill's original recipe yields 2 dozen regular-sized muffins. The modified recipe below yields 17 mini muffins.
Ingredients
Banana Walnut Muffins (Original)
- 2 cups flour
- 1 cup sugar
- ¾ tablespoon baking soda
- ½ cup walnuts chopped (extra for garnishing, optional)
- 2 eggs
- ¼ pound + 2 tablespoon margarine melted
- ¼ cup milk
- 1 ¼ pound ripe bananas mashed
Banana Walnut Muffins with Modification
- ½ cup flour
- ¼ cup sugar
- ½ teaspoon baking soda
- 1/8 cup walnuts chopped (extra for garnishing, optional)
- 1 egg
- 1/16 pound + 1 ½ teaspoon 30 grams butter, melted
- 1/16 cup milk
- 5/16 pound 142 grams ripe bananas, mashed
Instructions
- Preheat oven to 350°F.
- Thoroughly grease a mini or regular muffin tin with non-stick spray.
- Melt butter or margarine in the microwave in 7 second increments, swirling in between, and set aside to cool.
- In a small bowl, combine the flour, sugar, baking soda, and walnuts.
- In a large bowl, combine the eggs, butter or margarine, milk, and mashed ripe bananas.
- Fold the flour mixture into the banana mixture, being careful not to over mix. A few streaks of flour left is fine.
- Fill the muffin tin ¾ full and top with a walnut half to garnish (optional). Bake for 10-12 minutes for mini muffins or 15-20 minutes for regular muffins, until a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for 10 minutes.
- Transfer the muffins to a cooling rack to cool completely.