GETTING READY

1. Preheat oven to 350 degree F.

2. Butter and flour a large well muffin pan (3 ½-inches across by 2-inches deep). Set aside.

MAKING

3. In a large bowl combine flour, baking soda, salt, cream of tartar, and sugar.

4. Add chopped pecans, make a well in the center of the mixture and set aside.

5. In a medium-sized bowl, combine beaten eggs, vegetable oil, and mashed ripe bananas. Mix well.

6. Pour egg mixture into the bowl with flour. Gently fold until just moistened.

7. Spoon batter into each muffin tin. Pop the pan in oven and bake for 12 to 15 minutes or until a toothpick when inserted at the deepest part comes out clean.

8. Remove muffin pan from oven and place it on cooling rack. Leave muffins in pan for about 10 minutes. Then transfer it to a cooling rack and let it cool completely.

SERVING

9. Serve muffins with a cup of hot coffee.

TIPS

This recipe makes 6 large muffins. If you need more, double the recipe, or bake them in a standard sized muffin tin for about 12 to 18 muffins.

This batter can also be used for a loaf of delicious Banana Pecan Bread.