Banana and Pecan Muffins Recipe

150 g

7.5 ml

50 g

150 g

1

5 ml

3

50 g

75 ml

Plain flour

Baking powder

Butter or margarine, at room temperature

Caster sugar

Egg

Vanilla essence

Bananas, mashed

Pecan nuts, chopped

Milk

• Preheat the oven to 190^oC/375^oF/Gas 5. Lightly grease 8 deep muffin cups.
• Sift the flour and baking powder into a small bowl. Set aside.
• With an electric mixer, cream the butter or margarine and sugar together.
• Add the egg and vanilla and bet until fluffy. Mix in the banana.
• Add the pecan nuts. With the mixer on low speed, beat in the flour mixture alternately with the milk.
• Spoon the mixture into the prepared muffin cups, filling them two-thirds full.
• Bake until golden brown and a skewer inserted into the centre of a muffin comes out clean, about 20-25 minutes.
• Let the muffins cool in the cups on a wire rack for about 10 minutes. To loosed, run a knife gently around each muffin and unmould on to the wire rack.
• Leave to cool 10 minutes longer before serving.