A Favorite Muffin Recipe

I have tried a lot of muffin recipes, and this one is by far my favorite.  I double the batch and freeze them.  It is nice to be able to pull one or two out for breakfast or unexpected company.  It can also be made as a bread in loaf pans.  These are moist coming out of the oven and stay that way for several days, if they last that long!

I have served this for brunch, as a side for chicken salad and with casseroles.  Try serving these with soft cream cheese and fruit for afternoon tea.

Banana Date Nut Muffins

1 cup sugar                                                         1 tsp baking soda

½ cup margarine                                               1 Tblsp water

1 cup mashed bananas                                     1 ½ cups all purpose flour

1 tsp vanilla                                                         8 oz. chopped dates or raisins

½ tsp nutmeg                                                     1 cup chopped nuts

½ tsp cinnamon

Dissolve the soda in the water, set aside.  Cream margarine and sugar, add eggs mixing well with beaters.  From this point on, use a wooden spoon.  Stir in spices, vanilla, salt, soda and water.  Add flour, dates and nuts and stir until just blended. 

Line muffin pans with cupcake papers.  Fill 2/3 full.  Bake at 350 degrees for 20-25 minutes.  They should be lightly browned on top.   One batch makes about 16 cupcake sized muffins. (You can also put this in a loaf pan and make bread.)

Tip: for muffins and quick breads, mix in dry ingredients by hand until everything is blended.  If you mix until everything looks smooth, the results with be rubbery.