great with butter!
A muffin is an individually portioned baked product; however, the term can refer to one of two distinct items: a part-raised flatbread (like a crumpet) that is baked and then cooked on a griddle (typically unsweetened), or a (often sweetened) quickbread that is chemically leavened and then baked in a mold. While quickbread “American” muffins are often sweetened, there are savory varieties made with ingredients such as corn and cheese, and less sweet varieties like traditional bran muffins. The flatbread “English” variety is of British or other European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both types are common worldwide today. (Wikipedia)
Ingredients
1 and 1/2 cups flour
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 bananas, mashed
3/4 cup milk
5 tablespoons butter, melted
1 egg
Directions
To make these banana muffins, start by preheating the oven to 400 degrees. Use 12 muffin papers. Mix the flour, brown sugar, baking powder, cinnamon, salt, and nutmeg in a bowl. Stir in the bananas, the milk, the butter, and the egg. Fill the muffin cups with the mixture, using an ice cream scoop to make it easier, and to get an equal amount in each cup. Bake for 20 to 22 minutes. Enjoy!
Also, try: Best-Ever Blueberry Muffins
Great recipe!