BANANA MUFFINS

What to do with bananas that are almost over the edge?  Why make banana muffins of course.  We had two that would be no good in a day or so and I don't like them when they get that ripe.  I looked all over the internet and found a recipe on allrecipes.com that said it was easy enough for children to make.  That's for me.  And I must say it was one of the easiest recipes I have ever used.

Joe helped me with mixing the batter.  OK, I'll admit it.  I measured and HE mixed the batter.  But when you are married to a baker that's the way to go.

They turned out really good.  And now instead of two rotten bananas, I have a dozen great muffins.  Here's the recipe for you.

BANANA MUFFINS
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted

Directions:
1. Preheat oven to 350 degrees.  Coat muffin pans with non-stick spray or use paper liners.  Sift together the flour, baking powder, baking soda and salt; set aside.

2.  Combine bananas, sugar, egg and melted butter in a large bowl.  Fold in flour mixture and mix until smooth.  Scoop into muffin pan.

3.  Bake in preheated oven.  Bake mini muffins for 10-15 minutes and large muffins for 25-30 minutes.  Muffins will spring back when lightly tapped.

Makes 12 muffins or 48 mini muffins.