A few weeks back, I somehow managed to boss A around and force him to make muffins for me. He’s still a beginner in the kitchen so when he agreed, I was suspicious and wondered if he was planning to go golfing soon afterwards. Often times, this basic flow chart will answers most questions for me. In this case, he was just being sweet and I couldn’t have been happier. These muffins are so, so good and with A having never baked anything before, it just goes to show how non-fussy this recipe is (even though I completely micromanaged him in the process). Thank you, Andy!

1 1/2 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg
3 large ripe bananas, mashed
1/2 cup sugar
1/4 cup brown sugar
1/2 cup unsalted butter, melted
1/4 cup milk
1 egg
1 cup walnuts, toasted, chopped

1. Preheat oven to 350 degrees. The key to extra high-rise muffins is to make sure your oven is properly preheated!

2. In a large bowl, sift together the dry ingredients. In another bowl, mash the bananas and then add in the wet ingredients. 

3. Add the dry ingredients into the wet mixture and stir until just combined. Make sure you don’t overmix. With a couple of folds, incorporate the walnuts.

4. Divide batter among 12 muffin cups and bake for about 25 minutes until golden brown. Cool before storing.

Makes 12 muffins.

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