Sunday, July 08, 2007

Banana Crunch Muffins

I had a few overripe bananas on the counter, so I turned them into banana muffins today, with Gaby's help. They are really good. My notes in italics.

Copyright, 1999, The Barefoot Contessa Cookbook

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 (I used 2 percent)
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 (I omitted)
1 cup granola (I didn't have granola, so I used grape nuts and a Kashi cereal I had mixed)
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. (I didn't do this, I just sprayed the muffin cups with Pam) 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, (it took 25 minutes for mine) or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

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