amish banana muffins

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I made up a batch of these Amish banana muffins for tea time today. As soon as Gracie walked through the door we each had one with a cuppa.

I have a ton of old Amish recipes I picked up at an estate sale in Harmony Minnesota. Harmony is Amish country, and I was so happy to have been lucky enough to find such a treasure. I’ll be making and posting the recipes just as fast as I can so you can all enjoy them too! What I love about Amish recipes are their simplicity. Minimal, fresh ingredients! You really can’t go wrong.

~ preheat oven to 375 degrees F. ~

makes 6 to 8 big muffins, or 12 standard size

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon nutmeg

1/4 cup vegetable oil

1 large egg, slightly beaten

1/3 cup whole milk

1 cup ripe, mashed bananas

3/4 cup packed brown sugar

1 teaspoon pure vanilla extract

Grease 6 to 8 large muffin cups (or 12 standard size), line them with muffin papers, or use a Silpat/Demarle silicone muffin pan which requires no preparation.

In a large mixing bowl, combine: flour, baking powder, salt, baking soda, and nutmeg. Set aside.

In a medium mixing bowl, combine: vegetable oil, egg, milk, bananas, brown sugar, and vanilla.

Mix wet and dry ingredients together in the big bowl, just until combined and evenly moistened.

Fill muffin cups 3/4 of the way full. Bake for approximately 23 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes clean.

Allow muffins to rest in pan for a few minutes before transferring to a wire rack to cool completely.  Store in an airtight container on the counter, for up to 5 days. Freeze any muffins you don’t eat in 5 days. Serve warm or at room temperature.



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