Highlander II (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
highlander_ii) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
omnomnom2009-04-22 07:37 pm
highlander_ii) wrote in omnomnom2009-04-22 07:37 pm
Entry tags:
Banana Crunch Muffins
My mom slapped about 8 bananas on the counter and said we needed to do something with them, so I logged on to FoodNetwork.com (where I get a LOT of recipes) and did a search for 'ripe bananas'. There were several promising recipes, but I really liked this one b/c it seemed fairly simple and we had all of the stuff for them:
Banana Crunch Muffins
The legal stuff: Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
Prep Time: 20 min
Cook Time: 25 min
Level: Easy
Serves: 18 large muffins or 24 regular-sized muffins
Ingredients
Directions:
Preheat the oven to 350 degrees F.
Line 18 large muffin cups (or 24 regular-sized muffin cups) with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
When I made these, I omitted the walnuts (b/c I don't like them), and had to make a slight substitution on the granola b/c we only had 1/4 cup, so I filled the rest of the cup with quick oats and sliced almonds. I put both almonds and coconut on top before baking. These are soooo good!
Banana Crunch Muffins
The legal stuff: Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
Prep Time: 20 min
Cook Time: 25 min
Level: Easy
Serves: 18 large muffins or 24 regular-sized muffins
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 pound unsalted butter, melted and cooled
- 2 extra-large eggs
- 3/4 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 cup mashed ripe bananas (2 bananas)
- 1 cup medium-diced ripe bananas (1 banana)
- 1 cup small-diced walnuts
- 1 cup granola
- 1 cup sweetened shredded coconut
- Dried banana chips, granola, or shredded coconut, optional
Directions:
Preheat the oven to 350 degrees F.
Line 18 large muffin cups (or 24 regular-sized muffin cups) with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
When I made these, I omitted the walnuts (b/c I don't like them), and had to make a slight substitution on the granola b/c we only had 1/4 cup, so I filled the rest of the cup with quick oats and sliced almonds. I put both almonds and coconut on top before baking. These are soooo good!
no subject