I don't know about you, but at my age, and with only two people living in this house, I struggle sometimes getting everything I bake eaten up. I do give a lot of it away, but food is money and in today's economy, I don't always want to be giving away half of everything I make because I can't use it or because it can't be frozen or stored. The perfect solution is to downsize recipes, cutting them in half, or only cooking and baking things that can be frozen.
These Banana Nut Muffins here today are from a recipe I managed to very successfully cut in half, making only six muffins which makes it the perfect size muffin recipe for just Todd and myself. You can cut most recipes for muffins in half, so long as the ingredients are easily divisible by two.
Math is not really my strong suit but it doesn't take too much of a genius to figure out that half of two cups is one, or half of two eggs is one egg, etc. This won't work with everything . . . but it worked well with these muffins!
I ended up with six good sized muffins. They were moist and delicious with the perfect crumb. I used toasted pecans as the nuts, but feel free to use your other favourite nut if you wish. Walnuts go very well, and indeed so do no nuts at all.
You may want to forgo nuts altogether and add some dried fruit such as cranberries, raisins or dried blueberries. All go very well. You could even use both dried fruit and nuts. I think you will find that this is a good basic banana muffin recipe which yields great results and is quite adaptable to your own family's tastes.
*Banana Nut Muffins*Makes 6