VARIATION Blueberries or raisins maybe substituted for the mashed banana in this versatile muffin batter. * Save on preparation time. Sift flour right into a storage canister to have on hand for recipes that require sifted flour. * To ensure round muffin tops, grease only the bottom and halfway up the sides of each muffin cup. PREPARATION TIME: 10 Minutes COOKING TIME: 15 minutes PERFECT PARTNER: Peanut Butter

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/3 cup vegetable oil
3/4 cup mashed banana
1/2 cup chopped walnuts

2 cup s all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk 1 egg, beaten 1/3 cup vegetable oil 3/4 cup mashed banana 1/2 cup chopped walnuts

MAKE AHEAD

Leftover muffins can go a long way. Lightly toast muffins, then crumble to create a tasty topping for fresh fruit salad or fruit compote.

1. Preheat oven to 400 degrees Fahrenheit. Grease a 12-cup muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; make a well in center.

2. Mix milk, egg, oil, banana and walnuts in a small bowl. Pour mixture into well.

3. Mix batter just until moistened; do not over mix.

4. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes.