Apricot and Banana Muffins

This is #24 in Susanna Tee’s cookbook, “1 Mix, 100 Muffins”.  My sister in law Mary and her family are here visiting this week and I had a bunch of bananas in the freezer so I thought I’d make these for everyone to snack on.  I didn’t have any dried apricots so I did walnuts instead so mine are really Walnut and Banana Muffins.

2 cups flour

1 tablespoon baking powder

1/8 teaspoon salt

heaping 1/2 cup superfine sugar (I just used regular sugar)

1/3 cup plumped dried apricots, finely chopped (I used 1/2 cup walnuts instead)

2 bananas

about 2/3 cup milk

2 eggs

6 tablespoons sunflower oil or melted cooled butter (I used vegetable oil this time)

1  Preheat oven to 400.  (I did mine at 375 since my muffin pans are dark.)  Line 12 cup muffin pan with paper liners.  Sift together flour, baking powder and salt.  Stir in sugar and apricots (or walnuts).

2  Mash bananas and put in measuring cup.  Add milk to the bananas until you reach 1 cup.  (My bananas were 1 cup without the milk but I added the 2/3 cup milk anyway because it was looking pretty dry.)

3  Lightly beat eggs  then beat in banana/milk mixture and oil.   (I had to use a whisk to get it to mix together.)  Make a well in center of dry ingredients and pour in liquid ingredients.  Stir gently until just combined, do not overmix.

4  Scoop batter into prepared muffin pan.  Bake for about 20 minutes, until well risen, golden brown and firm to the touch.

5  Let muffins cool in pan 5 minutes before removing.

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