Top Review by HOUSEMANAGER (Charlene)
Wow! Were these ever good! Initially I was attracted to the unusual ingredients in this recipe; walnut oil, potato starch, etc. not the usual staples required for muffin making. The muffins were exceedingly moist (the walnut oil no doubt) and I particularly loved the addition of cinnamon, a nice, delicate balance with the banana and walnuts. Hubby thought they were a little bit sweet but I thought they were just right, I suppose sugar to taste will vary slightly from one to another. These are definitely a keeper in our house. I’m submitting a photo of these tasty morsels and I would encourage anyone to indulge themselves in baking up a batch of these marvelous muffins!
- 118.29 ml walnut oil
- 177.44 ml granulated sugar (to taste)
- 2 large eggs
- 118.29 ml potato starch
- 177.44 ml matzo meal
- 4.92 ml cream of tartar
- 4.92 ml baking soda
- 2.46 ml ground cinnamon
- 177.44 ml walnuts or 177.44 ml pecans, finely chopped
- 314.66 ml ripe bananas, mashed
Directions See How It's Made
- Spray a muffin tin with vegetable oil or line with muffin papers.
- Preheat the oven to 350°F.
- In the bowl of an electric mixer, beat oil with sugar.
- Add eggs one at a time and continue beating.
- Add mashed bananas and combine well.
- Combine matzo cake meal, potato starch, cream of tartar, baking soda, and ground cinnamon.
- Add the chopped nuts.
- Add the dry ingredients to the egg - banana mixture, until just combined.
- Do not overmix.
- Pour the batter into the prepared muffin tins, filling them to the top.
- Bake for 25-30 minutes until the top is brown and a toothpick inserted in the center has moist crumbs.