Miniature Banana-Nut Muffins

Dessert

Perfect for breakfast, brunch or a snack.

Ingredients

2 cups flour

3 /4 cups sugar

1 Tbsp baking powder

1 /4 tsp salt

1 /2 tsp nutmeg

1 /2 cup toasted walnuts, chopped fine

1 egg

1 /2 cup whipping cream

1 medium sized mashed banana (about 1 cup)

1 /3 cup melted butter

Instructions

Preheat oven to 350.

In one mixing bowl, combine the flour, sugar, baking powder, nutmeg, walnuts and salt.

In another bowl, blend the remaining ingredients together well. Fold wet ingredients into the dry. Do not over mix.

Fill non-stick miniature muffin tins 3 /4 full of the mix.

Bake for 14-16 minutes.

Yield: 24 miniature muffins

Recent Recipes

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

RobertStJohn.com