Thursday, July 27, 2017

Tasty Disasters: Yummy Banana Muffins

      I love bananas!

     One of the most delightful experiences I've ever had in the morning is breakfast; though more particularly: a warm, sweet banana muffin just taken out of the oven paired up with a fresh, rich cup of Yaucono coffee. The smells alone are sometimes strong enough brighten the start of my day. :)

      I've played around with so many different recipes and have decided to share my favorite variation. It helps to know that I used overripe bananas so, before you throw those ugly brown, mushy bananas out - use 'em like this: 



Not bad, eh?

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon 
  • 1/2 tsp. salt

  • 3 large overripe bananas, mashed
  • 3/4 cup white, granulated sugar
  • 1/3 cup butter, softened
  • 1 egg
  • 1 tsp. pure vanilla extract

Directions


  1. 1. Preheat your oven to 350°F. Coat muffin pans with non-stick butter spray or, as I prefer, use paper liners. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt; set aside.

  2. 2. In a large bowl, combine mashed bananas, sugar, egg, melted butter and vanilla extract. Fold in flour mixture, and mix until smooth. If desired, fold in 1 cup (or two) of nuts, raisings or dried cranberries. Scoop into muffin pan, 3/4 full. 

  1. 3. Bake in the preheated oven:  10 to 15 minutes for mini-muffins or 25 to 30 minutes for large muffins. Test for doneness by inserting a clean toothpick in the center- it should come out clean; or tap it lightly - muffins should spring back.



Don't forget your coffee! Or milk. :P 


Did you know: Some states have adopted muffins as their official food/agricultural state symbol? These states are: Minnesota (blueberries), Massachusetts (corn) and, of course my second home, New York (apple).


Thanks for reading!

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