Where's Walnut

Today I discovered the only thing better than ditching your first ochem lab lecture because you found out the bio lab that was supposed to follow was not happening. The nostril-warming aroma of freshly baked banana walnut muffin. Illuminated by a particularly resplendent flash of lightning.

What you'll need:

1 egg
1 big banana
1/2c olive oil
1c all purpose flour
1/2c brown sugar
1/2c buttermilk (I didn't have any, so I used fat free milk clabbered with some apple cider vinegar)
1/3c walnut pieces
1/2tsp vanilla extract
1/2tsp salt
1/2tsp baking powder
1/4tsp baking soda


Preheat the oven to 400F. Line your muffin tin with muffin liners.

Beat together the oil and sugar, followed by the egg. Then the banana. This part was fun. I threw in chunks and watched the mixer devour them.

Combine flour, salt, and baking powder+soda. Alternate adding this and the buttermilk to the mixer bowl. I probably overmixed the dough, but I liked the fine texture of the muffins.

Stir in walnuts and vanilla.

Fill your muffin tin (I had more dough than could fit into 6 muffin holes, so I used one of my nice large goodwill cupcake container-shaped ramekins to make an oversized muffin.

These are supposed to bake for 20 minutes, but it took me a while longer. It should be nice and golden brown on top. But, as always, poke that guy with a toothpick and make sure that upon extracting your little wooden helper, he leaves your toothpick-touching finger nice and dry. I'm not sure how well I avoided being confusing right there in that sentence. Umm. That's alright.

Oh and, I don't like things that are too sweet, so this was not very sweet at all. Worked well for me. Actually a bit more sugar wouldn't have hurt. Maybe like an 1/8c of granulated. Goodbye.

-Anna




based on this recipe, halved.