Revised from The Tassajara Bread Book
1 cup whole wheat flour
1 cup unbleached white flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter or oil
1/2 cup sugar or honey
grated rind of 1 lemon
2 eggs, beaten (can substitute egg replacer)
2 cup banana pulp (about 3 ripe bananas)
1/2 cup chopped walnuts
1/2 cup raisins (optional)
Preheat oven to 350 degrees.
Sift together the flour, soda, and salt. Cream the butter and sugar (or blend the oil and honey), then beat in the lemon peel and eggs. Add the sifted ingredients in three parts alternately with the banana pulp, beating smooth after each addition. Fold in the chopped nuts (and raisins if using them). Fill your muffin tin with muffin papers or lightly oil and scoop batter in with an ice cream scoop to make each muffin the same size. Bake for approximately 25 minutes until muffins are golden brown on top. Insert a toothpick in the center of muffin and if it comes out clean the muffins are ready. Serve with cream cheese or butter.
