Today, I am jumping with joy to have friend, bride-to-be, blogger at Pizzazzerie and now author, Courtney Dial joining me for the Heirloom Recipe Series.

Courtney is filled with talent, color & creativity – it just pours out of everything she does. I knew for certain she would have something wonderful to share recipe-wise, so I wasn’t the least bit surprised with her delightful story & yummy recipe below. And, if you haven’t entered yet, be sure to pop over to check out the fun giveaway I’m hosting this week for Courtney’s new book – Push-Up Pops. I simply cannot wait for her to be here in Atlanta at her signing at Swoozie’s next month!

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BANANA MUFFINS

Growing up, there was always one smell I could recognize as soon as I entered the house, my Mom’s banana muffins. Famous in our neighborhood, they were always given as little gifts for new neighbors, thank-yous, Christmas morning treats, etc. When I went off to college, this was the one recipe I asked my Mom to give me. I remember her face when I asked her for the recipe card – a blank stare – she just knew the recipe by heart. She had been making it for years and years, a recipe given to her by her father. Thankfully, she wrote it down for me and it’s a recipe card I now cherish!

Serve these banana muffins with nuts for an extra little crunch or make them into a loaf or mini-muffin size instead. Now you’ll have a fabulous reason to use up those ripe bananas in your kitchen. So, thank you Mom for passing down this Dial family recipe which I now get to share with you!

Banana Muffins by Phronsie Dial

1/2 cup butter, softened (Mom always left it out overnight)
1 cup sugar
3 eggs, separated
3 ripe bananas, mashed
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
1-1/2 cups all-purpose flour
1 teaspoon baking soda
4 teaspoons hot water

Cream butter and sugar. Add egg yolks and beat well. Blend in bananas, vanilla, and lemon juice. Mix in flour and baking soda. Add hot water. Beat egg whites separately and then fold into batter. Never over-beat muffin batter, if it’s lumpy – it’s just right! Spray muffin tin with nonstick cooking spray. Fill muffin tin with batter and bake at 400 degrees F for 20 minutes to make 12 muffins!”

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Be sure to connect with Courtney on Twitter and Facebook, and on the Pizzazzerie blog too!

Part of our Heirloom Recipe Series, featuring foodies, chefs, artisans, Southerners & fabulous folks willing to share their stories, recipes and photos in an effort to help preserve and share these family recipes for generations to come.