Or Banana Muffins in this case.
We had a bunch of bananas that went prematurely brown–a rare occurence with my little monkeys in the house. So I decided to make banana muffins. I pulled out the only recipe I had and–yuck! They turned out too starchy and dry. My mother’s banana bread is delicious, but too dense for muffins. What’s a girl to do?
I made up my own recipe this morning. They’re just right, Goldilocks.
(The pictures featured in this post were taken during the preparation of the first batch, the starchy ones. I don’t think I changed much about the technique, just the ingredients.)
Preheat your oven to 400 degrees. Begin with the dry ingredients.
Sift together 2 Cups of all-purpose flour, 2 tsps. baking powder, 1 tsp baking soda, and 1/2 tsp of salt. I dump everything in a wire mesh strainer and just shake it over a bowl to sift.
Now, the wet ingredients.
Does anybody else have the urge to sing a Wiggles Song when you see this?
Mash up 2-3 mushy bananas. Mix in 1/2 Cup of sugar.
Add one slightly beaten egg. And 5 Tbsp. melted butter.
Stir in one 1/2 C milk.
Mix all the wet ingredients thoroughly.
Let’s pause for a word about topping. I love toppings on muffins. It’s what gives them that bakery taste instead of just plain-ol-mix muffins.
For these, I mixed together about 2 tablespoons of brown sugar and 1-2 tablespoons of wheat germ. See my wheat germ post. Once that’s ready to go, you may return to your regularly-scheduled mixing.
Add the wet ingredients to the dry and stir just until combined. Do Not EVER overmix your muffins. A few lumps are okay.
If you have the patience, letting the batter sit for five minutes will dissolve most of the lumps, but c’mon there’s muffins on the way. . .who can wait!?
So dish them out in to an oiled muffin tin. (Spray oil can leave a gummy residue that has ruined two of my best pieces of cookware, so I’m scared of it now.) Sprinkle a little topping on each one and bake for 15-17 minutes.
Let them cool in the pan for a minute or two or they’ll fall apart. Much longer than that and they’ll stick.
Cool on a baking rack. . .
or serve immediately if the natives are restless.