Recipe correction

March 05, 1992

The recipe for Banana and Pecan Muffins which was printed in yesterday's food section was incorrect. The cookbook, "Heartland Cooking" by Marcia Adams, contained faulty information, according to the cookbook's publisher, Clarkson N. Potter Inc. Here is the corrected recipe from the publisher. The Baltimore Sun regrets the error.

Banana and pecan muffins

2 cups flour

1 1/4 cups sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

2 teaspoons ground nutmeg

2 teaspoons ground cardamom

4 teaspoons ground ginger

1/2 teaspoon salt

4 egg whites, lightly beaten

1 cup vegetable oil

2 teaspoons vanilla extract

1 tablespoon lemon juice

1 tablespoon banana liqueur, optional

1 cup coarsely chopped pecans

2 cups banana chunks

Heat oven to 350 degrees. Line 24 muffin tins with paper liners. In a food processor bowl, blend all dry ingredients. Add egg whites, oil, vanilla, lemon juice and banana liqueur and process just to blend.

Pour into large mixing bowl; blend in nuts and bananas. Fill muffin cups 2/3 full and bake on middle shelf of oven about 30 minutes or until a toothpick inserted in center comes out clean. Serve hot and with butter.

Muffins can be frozen and reheated. Makes 24 muffins.


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