Here’s a scary way to start the morning – I first made these muffins back in 1992!! 21 years ago! Sigh.
Of course, I was only 5 at the time… 🙂
The recipe comes from a restaurant in Santa Barbara, California called The Palace Cafe. Never been to the restaurant, but if the rest of the food is as good as these muffins, I’d tell you all to get over there. The walnuts give these muffins a strong, nutty flavor and the bread itself is banana-y and moist. Great combo. They’re super-easy to make, too. Speaking of super…
Happy Super Bowl Sunday!
The Palace Café’s Banana-Walnut Muffins
Yield: 12 muffins
1 1/2 cups all-purpose flour
3/4 cups sugar
3/4 cup chopped walnuts (about 3 ounces)
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cups mashed ripe bananas (about 4)
1/2 cup (1 stick) unsalted butter, melted
2 1/2 Tbsp. whole milk
1. Preheat oven to 350 degrees. Grease a muffin pan or line with paper liners.
2. Mix together flour, sugar, chopped walnuts, baking soda, and salt in large bowl.
3. In a medium bowl, combine mashed banana, melted butter, egg, and milk.
4. Add the banana mixture into the dry ingredients, mixing until just combined.
5. Divide batter among prepared muffin cups.
6. Bake until tester inserted into center comes out clean, about 25 minutes.
7. Transfer muffins to rack to cool. Serve warm or at room temperature.
Source: Bon Appétit, September 1991