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Monday, May 31, 2010

Confessions of a Muffin Maker- Success

I made a darn good muffin this morning! It was Banana Cinnamon Muffins. It was awesome!!! I only used 3 bananas and substituted apple sause for the oil and added a streusel topping! YUMMY!! Tyler loved it! That is possible the first muffin he has really like! Im am saving this recipe!!! For a long time to come!!


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Here is the recipe if you want to try it!

Banana Muffins
Food Network
  • 2 1/2 cups unbleached all-purpose flour -->I will use wheat next time.
  • 1/2 teaspoon baking soda
  • 3/4 cup dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 cups smashed bananas (about 4 to 6 bananas) --> I also only used 3 bananas
  • 1/2 cup vegetable oil --> I used 1/2c. apple sauce
  • 1/2 cup milk
  • 2 large eggs, at room temperature --> This is very important for muffins and cakes!!! I learned this while baking at my previous job!
  • 1/8 teaspoon fine salt -->I didnt add this!
  • 1/2 teaspoon pure vanilla extract --> I didnt add this! Artificial flavors are not good for you!
  • 3/4 cups chopped walnuts

Directions

Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.

Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.

Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.

Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.

Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.