Monday, April 6, 2009

Banana Muffins

These muffins are not only good but also guilt free with less than 1 gram of fat per muffin. Even though they are on the healthy side I still didn't want 22 muffins in the house, so I sent a dozen of them to work with Dan were they gobbled them up. These have a great flavor when following my additions and pretty dense.
Banana Muffins:
Source: Joy of Baking
My changes are in bold.

1 3/4 cups (245 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
(I added an additional ½ tsp)
¼ tsp nutmeg

2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas, mashed well, I used 4 medium bananas
1 teaspoon pure vanilla extract (I added an additional ½ tsp.)
Optional: 1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped

1. Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.

2. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts (optional). Set aside.
3. In a medium-sized bowl combine the mashed bananas (I mashed mine in my kitchen aid), eggs, melted butter, and vanilla.
4. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)
5. Use a cookie scoop to evenly distribute the batter into the lined muffin pan.
6. Bake for 20 minutes or until toothpick comes out clean. Place on a wire rack to cool and then remove the muffins from the pan. Serve warm or at room temperature. These muffins can be frozen.
Yield: 1 - 9 x 5 x 3 inch loaf or 22 muffins

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