from bon appétit

The recipe sasy these are "moist and flavorful" -- and they are. Very moist. Claire likes them like that; I prefer my muffins a little firmer ... maybe less banana, or less milk, or less butter? Still, they're quite excellent.

• 1 1/2 cups unbleached all purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 1/4 cups mashed ripe bananas (about 3 large)
• 1/2 cup sugar
• 1/4 cup firmly packed dark brown sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 cup milk
• 1 large egg
• 1 cup unsalted macadamia nuts, toasted, chopped (we used walnuts)

Preheat oven to 350F. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes [we took 30 minutes or so, and maybe 35 wouldn't kill them ... but maybe that's just me wanting them a little less moist]. Transfer muffins to rack and cool.

Makes 12.

Bon Appétit
June 1991