So my sister gave me banana muffins, apparently that means I am not getting any real dinner this week. LOL. But I am happy to have the banana muffins. So I had a bite of the first one, it was OK. As a muffin goes it wasn’t super sweet, a little on the dry side. Tasted a bit more like bread. So then I got out the butter and tried again. With butter I thought was pretty good. it tasted exactly like banana bread, which I happen to love. Then I fed a bite to the husband, he tried it first without the butter and he gave it a six, he tried it again with the butter and that took him to a 7 1/2. All in all as a muffin I would pass because everyone knows muffins are basically less glorified cupcakes - but my husband says if you want to look like a muffin then go ahead and eat them. So if this had been in a bread pan I probably would’ve felt better about my choice.
found the recipe here at melskitchencafe.com and am pasting directly from her site because I'm in a hurry trying to make hot cross buns and the dough is finally ready:
YIELD: 20-24 MUFFINS
THE BEST BANANA MUFFINS
PREP TIME 20 MINUTES
COOK TIME 15 MINUTES
TOTAL TIME 35 MINUTES
INGREDIENTS
- 2 cups (10 ounces) all-purpose or whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt
- 2 to 2 1/4 cups mashed bananas (17-18 ounces, about 4-5 medium bananas)
- 1 cup (7.5 ounces) light brown sugar
- 1/2 cup (4 ounces) melted butter or neutral-flavored oil
- 1/4 cup sour cream or plain yogurt
- 2 tablespoons milk
- 2 large eggs
- 1 1/2 cups add-ins (chocolate chips, nuts, etc)
INSTRUCTIONS
- Preheat the oven to 375 degrees F. Line two 12-cup muffin tins with paper liners or lightly grease with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a medium bowl, whisk together the mashed bananas, brown sugar, melted butter or oil, sour cream, milk and eggs until well-combined.
- Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined and no dry streaks remain. If adding add-ins like chocolate chips, stir them in when there are still a few dry streaks remaining. Don't over mix or the muffins might be tough and dry in texture.
- Scoop the batter into the prepared muffin tin, filling the muffin cups 2/3 full. Bake for 15-17 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top of the muffins spring back lightly to the touch.
- Let cool for 1-2 minutes in the muffin tin before removing to a wire rack to cool completely.m
PS: Dave liked these because I left big chunks of bananas in the batter - I did not add chocolate chips tho and maybe everyone would have liked them better if I! I didn't because I wanted a muffin, not a cupcake without frosting...
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