1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1/2-1 cup raisins *opt.
raw sugar*
glazed pecans (one for each muffin)*
Directions:
1. Preheat the oven to 350F. Spray the muffin pan with non-stick oil. (I used Pam and used a napkin to make sure there wasn't excess oil in each muffin divot). You could also use paper liners, but it's a waste of paper and you have to suck on 'em to get all your crumbs.
2. In a small bowl, sift the flour, baking powder, baking soda, and salt together.
3. In a big bowl, mush up the ripe bananas using a fork; then add the sugar, egg, and melted butter and mix her up.
4. Using a rubber spatula, Fold the dry mix into the wet mix until the concoction is nice and smooth (or maybe a little lumpy with all that banana in there, that's ok).
5. Carefully add the raisins. Be sure not to over mix everything, or the air bubbles will bust and you will get dense yucky brick muffs. Blegh! ;)
6. Scoop the banana raisiny mix into the muffin pan.
7. Now sprinkle raw sugar on each muffin-to-be, and crown them all with a glazed pecan!
8. Bake in the oven for 25 to 30 minutos for normal sized muffs, (10-15 for mini-muffs).
9.Use the toothpick method to check if they're ready. Or you could tap 'em, and see if they're bouncy (heheh...).
10. Let cool a few minutes, and then nom them with more butter if you're a glutton like me!
Enjoy!
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