Banana Nut Muffin

I woke up early today at  around 9:00 AM and normally not a breakfast person. By the time I eat my first meal of the day it would be around noonish so a brunch is what it is.  But since I was up early today I came online and browse around looking to get some ideas for this week menu because I need to make a run to the grocery store today. Instead of what to cook for the week I came across what look to be a very simple recipe for Banana Nut Muffin.  Actually, there were recipes for blueberries, raspberries and blackberries too but those are the berries that I don’t have at the moment. The Banana Nut Muffin from Foodnetwork.com calls for all the ingredients I have on hand plus over-ripe bananas which was perfect! I had to cut the recipe in half though because I wanted to test drive it first.  Although I did not have the walnuts, I replace it with regular peanuts that I usually stock to sprinkle on salads or adding to fish sauce.

This is only my second time trying to bake some sort of dessert. The first one failed with Egg Tarts because I could not get the oven temperature correct so it burned a bit, however the fillings were delicious.  Second attempt with Egg Tart is coming soon, hopefully it turn out better. Anyhow, the Banana Nut Muffin tasted really good. I’m so happy about that. The fact that I can enjoy it fresh and hot out of the oven is a wonderful feeling. So yummy! But the down-side about it is my oven setting. I still can’t get it right. Even though I set it to BAKE, the top heat still turns on which is why it burns the top of my muffin. Overall I still consider it  a success if comparing to my Egg Tart experience.

Banana Nut Muffin
(Num Dodt Jake) នុំដត់ចេក
adapt from Foodnetwork.com

Ingredients
1 cups all-purpose flour
1/2 teaspoons baking soda
a pinch of  salt
2 overripe bananas
1/2 cup sugar
1/3 cup (5 tablespoons) unsalted butter (melted)
1 eggs
1/2 teaspoon pure vanilla extract
1/2 cup chopped roasted peanuts

Method:
Preheat oven to 375 degrees F and arrange the baking cups in a muffin pan.

Mash 1 of the bananas with a fork in a small bowl so they still have a bit of texture. In a large bowl, combine the flour, butter, eggs, baking soda, the remaining banana, sugar, and vanilla extract. Beat the ingredients with an electric mixer for 3 minutes or until all ingredients are mixed together. Fold in the chopped peanut and the mashed bananas with a rubber spatula. Spoon the batter into each of the baking cup and fill about halfway. Give them a tap on the counter to get any air bubbles out.

Bake for 18-20 minutes or until the muffins turn brown. Use a toothpick to test. When the toothpick comes out clean, then it’s ready. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature. Makes 10 regular muffins.