10 August 2011

warning: addictive substances and pure joy ahead.

back in spring, i discovered the greatest recipe in the world for banana muffins.  it is so great that i've used it at least a dozen times in the past four months.  and i'm going to share the wonderfulness.











1. in a small bowl, mix together 3 cups of flour, 1 teaspoon of baking soda and salt, and 1/2 teaspoon of baking powder and cinnamon.  mix these together and set aside.
2. in a larger bowl, add 3 eggs, 2 cups of sugar, 1 cup of oil (NOT olive), and 1 tablespoon of vanilla.
3. beat these together until consistent.
4. get four ripened bananas.*
5. mash them all up!
6. add them to the egg-sugar-oil-vanilla mixture and beat for a few seconds until the bananas spread evenly in the mixture.  then, gradually add in the flour mixture and beat until all of the ingredients are mixed together.  the batter will be a little runny.
7. get something to scoop with (i have a fancy-schmancy-pampered-chef-dealio-thing from my mom that i absolutely LOVE for scooping out batter into baking cups or measuring out cookie dough onto pans).
8. fill paper baking cups anywhere from 2/3 to 3/4 full of batter.  bake in the oven at 325 degrees for 25 minutes.
9. give them a cool on the rack (or anywhere) and there they are!

some notes.

first, when i made this batch and took the pictures, i was halving the recipe.  but i gave the instructions for the original amount.

*second, as far as amount of bananas to use... it's not always the same, and you kind of just gauge how much works when you make them.  even though i was halving the recipe, i used three bananas because they were really small.  of the dozen times i've made these, i can't taste a real difference when i've used different amounts of banana.  you're not going to bite into your muffin and get a chunk of banana, ya know?

third, i like to double the amount of cinnamon i use and one-and-a-half the amount of vanilla i use.

fourth, i haven't tried the applesauce-instead-of-oil substitution for this recipe yet, but if you're going to do it, i'd make sure that the applesauce has no sugar added first.  these babies are sweet enough as it is.

fifth, you can use foil cups, just know that they bake differently.  i think they bake faster, and my muffin tops are always a little more crispy when i use the foil kind.

sixth, from the halved-batch, i got fifteen muffins.  just so you know, this recipe makes A LOT of muffins.  i was teaching jon how to make them once and for some reason we made two batches... oh my word, there were so.many.muffins.

seventh, i like to refrigerate mine after they've cooled.  they taste really good cold!

eighth, i've only used a hand mixer with this recipe.  if you have a kitchen aid (i'm incredibly jealous of you) i'm not sure if it would be the same.  i've had two sad experiences baking cookies lately, and i've learned that the cause of those fiascos was because cookies need to be made with a kitchen aid if they're made from scratch.

i like this recipe and these muffins a lot.  they're super easy to make, and they taste sooooo good.  they don't take long to make, and if i have an early night i'll usually make them before i go to bed.  they make the best breakfasts, i always eat one (read: two) in the morning and i usually throw one (read: two) in my lunchbag when i leave for school or work.  and they make awesome desserts too - sometimes i top them with vanilla frosting and they are delicious!

it's silly, but these little muffins make my days.  make them yourself and see what you think!

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