I’m not a cook; my culinary skills begin and end at the microwave. But, this banana coffee muffin recipe seems pretty straightforward; it should be doable for even the kitchen-challenged, like me.
When you’re ready to get started, pre-heat the oven to 350 degrees Fahrenheit. Make sure you grease a muffin tin that has at least 12 cups or, if you prefer, use paper liners.
Throw your butter, bananas, sugar, egg, vanilla, and coffee into a big bowl and mix it all together. Then, add the salt and baking soda and continue to mix. After that, pour the flour into your bowl and mix until the batter has a good consistency and add the pecans.
Pour your batter into the muffin tin, divvying it up into equal parts. That’s it; throw that baby into the oven for 20-30 minutes and you’ve got some killer banana coffee muffins!
Hint: Let the muffin tin cool on a rack after it is done baking. If you’re not sure whether the muffins are ready, stick a toothpick into a random muffin, if the toothpick comes out clean, then you’re good to go!
Michael’s Banana Coffee Muffins from http://www.foodnetwork.com/recipes/paula-deen/michaels-banana-coffee-muffins-recipe/index.html
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