*  Muffins and cupcakes can be made by two different methods.  The "muffin methods" calls for all the wet ingredients to be mixed together and all the dry ingredients to be mixed together.  The liquids are then added into the dry and combined until just mixed.  The "creaming method" is when the dry ingredients are combined.  The fat and sugar are then creamed together with the eggs being added in two or three stages.  The remaining liquid ingredients are combined and then added alternately with the flour.  I usually use the creaming method.


*  When adding the flour to muffins and cupcakes (or cakes in general) stir as little as possible.  Too much stirring will develop gluten and make them too tough.


*  When adding nuts or dried fruits that are called for being stirred in after the flour, do not stir the four all the way into the batter.  Leave a little and it will be incorporated with the nuts/fruits and you won't run the risk of developing gluten.


*  I usually use baking spray to grease my muffin tins.  Be sure to coat thoroughly but not too much.  If you use to much there is no friction between the batter and the pan so there is nothing to hold up the batter.  They will then collapse in on themselves instead of rising properly.


*  Muffins are baked should be baked at a slightly higher temperature than other baked goods.  This is because the are small and don't bake for a long time.  The higher temperature will help them rise quickly.  


*  After your muffins and cupcakes are done baking, get them out of their pan as soon as you can.  You'll probably want to let them cool for about five minutes so they won't stick to the pan but don't let them sit too much longer.  The heat from the pans will continue to bake them and they will get too dry and overdone.

• If you don't use up bananas before they become too ripe, just freeze them.  Once frozen, you can use them in smoothies or thaw them to make banana bread and other treats or just eat them like a banana-cicle.  It's a great way to salvage those bananas and save you money!
• If you have a green banana and want to ripen it, stick it in a paper bag with an apple.  The apple gives off a gas called ethylene that will help ripen the banana within 24 hours.
• A small banana (6-inches) contains about  80 calories and is a good source of potassium, vitamin C and fiber.  This is about the same as any other fruit, but they do contain more sugar.
• 3 medium bananas weigh approximately 1 pound.

Sources: http://www.healthdiaries.com
                   http://bananasaver.com/BananaFacts.htm