Alafair Kane, a member of the first Junior League of Houston Cookbook Committee, says her grown children still ask her to make Banana Muffins. (Photo: lawellphoto.com)
from Houston Junior League Cookbook
submitted by Mrs. Bruce E. Barnett (Ann Poyner)
Ingredients
½ cup shortening
1 cup sugar
2 eggs
1 cup mashed ripe bananas (2 or 3 bananas)
1½ cups sifted flour
1 teaspoon nutmeg
1 teaspoon baking soda
2 teaspoons hot water
1 teaspoon vanilla
Directions
Cream shortening and sugar. Add eggs and bananas; mix well. Stir in flour and nutmeg. Dissolve baking soda in hot water; add to banana mixture. Stir in vanilla. Fill greased muffin pans, or paper baking cups, about half full. Bake in 350 degree oven for about 20 minutes, or until golden brown. These are a favorite for children’s school lunches and stay moist and fresh quite a long time. Makes 24 medium muffins.