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BANANA MUFFINS WITH SPICES AND ORANGE ZEST

The Spice Kitchen
by Katie Luber & Sara Engram

There's something scrumptious about a muffin, especially one that takes the familiar taste of banana bread, spices it up, then gives you that crusty top that makes muffins so addictive. You can drop a spice or add a different one, but this is the combination that had all Sara's friends begging for another batch.
Makes 1 dozen muffins


INGREDIENTS

    · 3 to 4 overripe bananas
    · 1 cup sugar
    · 1 teaspoon dried orange zest
    · 1 teaspoon ground coriander
    · 1 teaspoon ground ginger
    · 1 teaspoon ground cloves
    · 1 teaspoon ground cinnamon
    · 2 large eggs
    · 8 tablespoons (1 stick) butter, melted and cooled
    · 1½ cups all-purpose flour
    · 1/2 cup old-fashioned rolled oats
    · 1 teaspoon baking soda
    · 1 teaspoon salt
    · 1 cup nuts (we prefer walnuts or pecans), chopped, toasted, and cooled


DIRECTIONS

Preheat the oven to 350°F and grease a 12-cup muffin tin.

Mash the bananas, sugar, orange zest, and spices together. Gently whisk the eggs, pour in the melted butter, and add to the banana mixture. Sift the flour, oats, baking soda, and salt together and add to the banana mixture, stirring only until the ingredients are combined. Do not overstir. Fold in the nuts.

Fill the muffin tins and bake the muffins for 30 minutes, or until a knife inserted into the center of a muffin comes out clean. Remove the muffins from the oven and cool them on a wire rack.
 

 

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