Nellie's Best Banana Muffins

• 1 12 cups white sugar
• 1 cup sunflower oil (or your favorite oil)
• 2 large eggs
• 20 ounces very ripe bananas (approx. 4 large mashed)
• 12 teaspoon salt
• 1 teaspoon vanilla
• 12 cup milk
• 2 teaspoons baking soda
• 2 tablespoons white vinegar
• 4 cups white flour (sifted, can use white whole wheat flour but use less)
• 1 cup walnuts (optional) or 1 cup pecans (optional)

1. Cream sugar and oil together.
2. Add each egg individually while still beating.
3. Add mashed bananas, salt and vanilla and beat well.
4. To the milk, add baking soda and vinegar (this will foam up) and add to mix.
5. Add flour in 1/2 cup increments until mix is thickening but still pourable.
6. (You will definitely need less flour if your bananas have not been frozen or if using a whole wheat flour.).
7. If you wish, add nuts to the mix or reserve to place on top before putting in the oven.
8. Spoon mix into 12 texas size muffin tins (I like to use muffin papers).
9. Bake at 350* or lower for approximately 20 minute until centers are done.
10. Cool completely on rack.
11. Freeze muffins at least 2 hours for maximum flavor and moisture.
12. OPTIONAL: spoon mix into washed & dried metal food cans (e.g 15-20 oz.
13. canned vegetable or fruit cans) until half full and bake at 325* until toothpick comes out clean in center.
14. Allow cans to cool upside down and bread will come out easily in 20 minutes.
15. These "rolls" can be cut into perfect rounds and are pretty when served.

white sugar, sunflower oil, eggs, very ripe bananas, salt, vanilla, milk, baking soda, white vinegar, white flour, walnuts

Taken from www.food.com/recipe/nellies-best-banana-muffins-473647 (may not work)