Banana-Nut Muffins with Honey-Ginger Ssauce

What you need:

2 cups of all-purpose flour 
3/4 cup of granulated sugar 
1 teaspoon of baking soda 
1/2 cup of chopped pecans 
1 teaspoon of salt 
2 large eggs, beaten 
1 1/2 cups (about 3 medium) mashed bananas
 
Honey-Ginger Sauce (see recipe below) 

What to do:

Position the rack in the center 
of the oven and preheat to 375 
degrees F. 

Lightly grease or line with paper 
baking cups ten 2 3/4 inch muffin 
cups. 

In a large bowl, blend together the 
flour, sugar, baking soda, pecans, 
and salt.  

In a medium bowl, beat together the 
eggs and bananas. 

Combine the two mixes, blending until 
the dry ingredients are just moistened. 

Spoon the batter into the prepared 
muffin cups, filling each about 
three-quarters full.  

Bake for 12 to 18 minutes or until the 
tops are golden brown and a cake tester 
or wooden toothpick inserted into the 
center of a muffin comes out clean.   

Cool in the pan on a wire rack for 
5 to 7 minutes.

Serve warm, or invert onto the rack to 
cool completely.  

Top with Honey-Ginger Ssauce. 


~~~  Honey-Ginger Sauce

Makes about 2/3 cup

What you need:

� cup of plain yogurt 
2 tablespoons of mayonnaise 
2 teaspoons of honey 
� teaspoon ground ginger 
What you do:

In a small bowl, combine all of the ingredients, blending until smooth. Cover 
and refrigerate until ready to serve.

Recipe excerpted with 
permission of the author 
from 1001 Muffins
�1998 by Gregg Gillespie. 
All Rights reserved


Lemon Bread
This week's Recipe of the Week features a delightful Lemon Bread recipe from 
cookbook author and chef Gregg Gillespie.  Gregg has written a number of 
terrific recipe books - like his 2001 Chicken Recipes and 1001 Muffin, Quick 
Bread Recipes. Gregg's collections of recipes are not only delicious but very 
simple to prepare. Lemon Bread can be served as an afternoon snack, as a part 
of a Sunday brunch or pot luck supper.

FREE Book Excerpt
1001 Muffins, Biscuits, Doughnuts,  
Pancakes, Waffles, Popovers, 
Fritters, Scones and Other Quick Breads
by Gregg R. Gillespie, Claire Young

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