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Banana Pecan Muffins

Make a dozen of these moist muffins Sunday morning to stave off early morning hunger pangs. Or, better still, set out the ingredients the night before with the recipe and let the first person up bake a batch for everyone.

Banana Pecan Muffins
Make a dozen of these moist muffins Sunday morning to stave off early morning hunger pangs. Or, better still, set out the ingredients the night before with the recipe and let the first person up bake a batch for everyone.
Serves: 12
Cook time: 
Total time: 
Ingredients
  • 2 cups mashed bananas
  • ⅓ cup melted butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1 teaspoon grated orange rind
  • 1½ cups all-purpose flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup chopped dates
  • ½ cup chopped pecans
  • ½ teaspoon salt
Instructions
  1. In medium bowl, beat together bananas, butter, egg, vanilla and orange rind.
  2. In large bowl, sift together flour, sugar, baking powder, baking soda and salt. Add dates and pecans; toss lightly. Pour in banana mixture and stir just until combined. Spoon batter into 12 greased or paper-lined muffin cups.
  3. Bake muffins in 180°C oven for 15 to 20 minutes or until risen and firm to the touch. Let cool on wire racks. (Store in airtight containers for up to 3 days or freeze for up to 3 months.)
  4. To reheat, place frozen muffins in paper bag and warm in 150°C oven for 15 to 20 minutes or until heated through.
Nutrition Information
Calories: 3600 Fat: 227g Saturated fat: 122g Unsaturated fat: 90g Trans fat: 7g Carbohydrates: 377g Sugar: 189g Sodium: 2547mg Fiber: 23g Protein: 37g Cholesterol: 674mg
 

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