Page 35 - untitled

Banana Muffins
Hamakawa-Smith Family, Aiea, HI
“This is our ‘go-to’ family recipe for breakfast buffets and office parties. You can taste the fruity flavor and everyone loves the moistness of these muffins. It’s a good idea to bake a double recipe so your family and friends can take some home!” Jean Hamakawa
INGREDIENTS Makes 24 muffins
4 large eggs
1 1⁄2 cups granulated sugar
3⁄4 cup vegetable oil
3 cups mashed bananas
2 1⁄2 cups all-purpose flour
2 teaspoons baking soda
1⁄2 teaspoon baking powder
1 teaspoon salt
1 small box instant vanilla pudding mix
1 cup chopped macadamia nuts or walnuts (optional)
PREPARATION
1. Preheat oven to 400°F. Grease two 12-cup muf- fin pans or line with paper liners.
2. Place the eggs in a large bowl. Using a handheld mixer fitted with the beater attachment, beat the eggs until well blended, then beat in the sugar and oil. Blend in the bananas.
3. Over a separate bowl, sift together the flour, baking soda, baking powder, salt and pudding mix. Stir into the banana mixture until just moistened, then stir in the nuts, if using. Fill the pre- pared pans with the batter.
4. Bake until a toothpick in- serted into the center of a muffin comes out clean, 15 to 20 minutes. Transfer the pans to wire racks and let cool. After several minutes, run a knife around the edge of each muffin and remove from the pan. Cool com- pletely on the racks.
UMASSDINING.COM – 29