Banana Nut Muffins
¾ c. butter
1 c. sugar
2 egg yolks
½ tsp. salt
2 c. flour
3 medium or 2 large bananas, mashed
½ tsp. baking soda
2 egg whites
1 ¼ c. chopped nuts (walnuts or pecans, or mix of the two)
Using a mixer, cream butter and sugar together. Add yolks and salt and mix. Mix
in flour.
In separate bowl, mash bananas with baking soda. (Use overripe bananas
− ones whose peeled are browned. They will be softer to mash and will add
better flavor).
In another mixing bowl, whisk egg whites to stiff peak. Add bananas
to flour mixture.
Fold in egg whites. Gently fold in nuts. Do not overmix or you will lose the air you
whisked into your egg whites and your muffins will be “tough”.
Pour into greased muffins pans, 2/3 full, and bake in a preheated 350 degree
oven for 10 to 20 minutes (depending on the size of your muffin pan). Muffins
should be golden brown in color and when you insert a toothpick in the center,
it should come out clean.
This recipe will also make 2 large loaves of bread. Bake for 45 to 60 minutes.
Raisin Scones
We hear that are scones are "excellent" so here is the recipe for you to try at home.
3 ½ c. flour
pinch salt
1 Tbs. baking powder
½ c. margarine
¼ c. butter
½ c. sugar
¾ c. raisins*
1 large egg
½ c. milk
1 egg, whisked, to brush on scones
sugar for sprinkling on top of scones
In large bowl, combine flour, salt and baking powder.
Cut in margarine and butter. Mix in sugar and raisins to combine.
Add egg and milk and mix well.
If mix is too dry, add more milk (up to ¼ c.).
Scoop onto baking sheet lined with parchment paper.
Brush the tops with whisked egg and sprinkle with sugar.
Bake in preheated 350 degree oven for 10 to 15 minutes until bottoms are lightly colored.
Tops will not be dark in color. Serve warm with butter and jam.
*Use chocolate chips, dried cranberries, chopped nuts, or ¼ c. cinnamon for another flavor scone.