The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Banana Muffins

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Doughtagnan's picture
Doughtagnan

I adapted this from a Dan Lepard recipe by reducing the sugar and adding some walnuts for some all important nutty crunch. This recipe makes lots of muffins, about 18-20 of the things, but it can also double as a simple moist cake mix, so you might like to line a tin with non-stick paper and make a tray-bake to freeze. Dan suggests eating straight away drizzled with lemon water icing. I usually halve the recipe to make 9 muffins and they freeze very well.  Once defrosted I give them a quick zap in the microwave and serve with some greek yoghurt.

Ingredients:

125g bran

3 ripe bananas (about 300g), peeled

200g muscovado or dark brown sugar

2 large eggs

125g unsalted butter, melted

200g Greek yogurt

2 tsp vanilla extract

325g plain flour

1½ tsp cinnamon

½ tsp baking soda

1½ tsp baking powder

150g raisins 

150g walnuts roughly chopped

 

Heat the oven to 200C (180C fan-assisted)/400F/gas mark 6. Line the cups of a 12-pocket muffin tray with muffin papers. Boil the kettle and pour 250ml boiling water over the bran and leave to soak for 15 minutes. Put the bananas, muscovado and caster sugar and one egg in a bowl, and beat until smooth. Beat in the remaining egg, then the melted butter, yogurt and vanilla. Sift the flour, cinnamon, baking soda and baking powder two or three times, so the raising agents and spice are evenly distributed, recently I have placed all those ingredients in a sealed tupperware-type container and shake vigorously. Beat the bran through the banana mixture, then fold through the dry ingredients and the raisins & walnuts. Spoon into the paper muffin cases and bake for 25-30 minutes or until a toothpick comes out clean, then remove from the oven, lift out the muffins and leave to cool on a wire rack. Enjoy!

cdiggz's picture
cdiggz

PLAIN MUFFINS


 


 


1 3/4 cup flour (2 cups if using frozen berries)


1/3 cup sugar


1/2 tsp. cinnamon


2 1/2 tsp. baking powder


3/4 tsp. salt


1 egg


3/4 cup milk


1/3 cup oil


 


Preheat oven to 400 degrees F and lightly butter muffin tins or line with muffin cups.


 


1. Beat egg in small bowl.  Add oil and mix well.


 


2. Measure milk and add to egg mixture. 


 


3.  Measure dry ingredients and sift into large bowl. 


 


4.  Add milk, oil and egg all at once to dry ingredients.  Stir until dry ingredients are moistened.  Batter will be lumpy.


 


5.  Fill muffin cups ¾ full.


 


6. Bake until a toothpick stuck in the muffins comes out clean, 15-20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.


 


Yield: 9-12 muffins


 


 
VARIATIONS

 


 


Blueberry Muffins


 


Prepare batter as above.  Gently fold in 1 cup fresh or thawed and well-rinsed blueberries.


 


Chocolate Chip Muffins

 


Prepare batter as above.  Gently fold in 1 cup chocolate chips. 


 


Surprise Muffins


 


Prepare batter as above.  Fill muffin cups ½ full, drop 1 tsp, jam or jelly in the center of each and add batter to fill cups 3/4 full.


 

holds99's picture
holds99

GREAT USE FOR RIPE BANANAS


I had a couple of very ripe bananas that had begun accumulating brown spots on the skins and decided to look for a recipe where they could be used.  I found a great recipe for Banana Muffins in Rose Levy Beranbaum's "Bread Bible" on page 121.  Her recipe includes sour cream, butter, egg(s), grated lemon zest, vanilla extract, toasted and chopped walnuts, turbanado sugar and is made with cake flour. 


Although my photos don't look all that exciting, these muffins are delicious...light and moist, with a cake-like texture, and the recipe can be done quickly---and easily.  They're on the order of a quick bread.  She doesn't suggest it, but after tasting them I think they could be frosted with a simple white cake frosting using a small amount of lemon or orange zest incorporated into the frosting.  She suggests making large muffins.  In fact her recipe is called : "Big Banana Muffins".  However, I prefer smaller muffins so I doubled the recipe and made a dozen regular size and a half dozen mini muffins.  They freeze well.  Just let them completely cool on a wire rack, then bag them in a plastic bag and freeze them. They're terrific breakfast or snack muffins. 


Howard


 



 


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