Welcome to Freezer Food Friday! Please share a recipe that can be prepared ahead and frozen for later use. Today I have a recipe for Banana Nut Muffins.
6 tablespoons vegetable oil
1 cup sugar
2 eggs (or 4 egg whites)
1 teaspoon vanilla
2 very ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon each nutmeg and cinnamon
1 cup buttermilk or yogurt
1/2 cup chopped pecans or walnuts
Beat oil and sugar in a large mixing bowl until fluffy. Add the eggs and vanilla and mix well. Add the bananas and mix until batter is smooth.
In a separate bowl blend together the flour, salt, baking powder, baking soda, nutmeg and cinnamon.
Add the egg mixture and the buttermilk alternately to the flour mixture, stirring after each addition just until moistened. Fold in nuts.
Preheat oven to 400 degrees. Spray muffin cups with a nonstick cooking spray.
Fill each muffin cup 3/4 full. Bake 17 minutes or until the tops of the muffins are golden brown.