Makes 12 large bakery style muffins
Ingredients:
1 cup mashed ripe bananas
1/2 cup brown sugar
1/2 cup caster sugar
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/3 cup melted and cooled butter
2 eggs
1 cup sourdough discard (or 1/2 cup milk)
2 cups flour
1 cup chopped walnuts, some reserved for sprinkling on top
Method:
Heat the oven to 425 degrees. Combine melted butter and sugars in the bowl of a mixer with the paddle attached. Add eggs and mix. Add baking powder, baking soda, salt and cinnamon. Mix well. Add discard and bananas and mix well. Add flour and mix till just combined. Fold in 3/4 of the chopped walnuts. Add muffin liners to the muffin pan and evenly distribute batter. Top with leftover nuts. Bake for 5 minutes at 425 degrees, then lower the temperature to 375 degrees for 15 more minutes, or until a toothpick comes out mostly clean. Serve warm with softened butter.