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banana coconut pecan muffins

* adapted from a gourmet magazine (May, 2004) recipe

ingredients:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 very ripe bananas, mashed
1 stick (1/2 cup) unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
1/2 cup chopped pecans
3/4 cup sweetened flaked coconut

instructions

1. Put oven rack in middle position and preheat oven to 375 F. Butter and flour 6 mini-souffle cups.

2. Whisk together flour, baking powder, and salt in a bowl.

3. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in an other large bowl until combined well, then fold in flour mixture until flour is just moistened. Stir in pecans.

4. Divide batter among buttered and floured mini-souffle cups and sprinkle with remaining 1/4 cup coconut.

5. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly; remove from cups and cool completely.

Changes, hints, tips and thoughts for this recipe:

• I added the pecans -- you could use walnuts or hazelnuts instead, but I think the nuts really add a bit of that hearty goodness muffins are often missing.

• I baked these in mini-souffle cups because I wanted the muffins to be big enough to be breakfast...I find my muffin tin is just too small to bake anything even remotely substantial.