"Anyway you want it, that's the way you need it!"
Journey.. or Glee cast
These muffins really do just take anything. Once again, from the Weekend Baker cookbook, it stayed true to the time standards. I was supposed to be heading out the door for Kelowna in an hour and these babies were done. As in, prepped and baked and cleaned up. The flavour combination is great. Banana tinted with cinnamon, toffee, peanut butter AND chocolate. Sounds like too much? Never.
Banana Chipped Muffins
Adapted from the Weekend Baker
1 3/4 cup flour
1 tsp cinnamon
2 tsp baking powder
1/4 tsp baking soda
1/2 teaspoon kosher salt
3 medium very, very ripe bananas (about 14 ounces/397 grams total, including peels), peeled
3/4 cup firmly packed light brown sugar
1/3 cup canola or corn oil
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup mini chocolate chips
1/3 cup mini peanut butter chips
1/4 cup toffee chips
Position an oven rack on the middle shelf of oven. Preheat oven to 375 degrees F. Lightly grease and flour or line with paper cups, a muffin tin. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Whisk until well blended. In a large bowl, mash the bananas. Add the brown sugar, oil, eggs, and vanilla and beat till well blended. Pour in the dry ingredients and gently stir with a rubber spatula just until blended. Add the chips in when the flour is almost blended and stir to incorporate. Scoop the batter into the prepared muffin top pan, dividing batter evenly. They will be 3/4 full. Gently tap the pan on the countertop to settle the batter. Bake until the tops are golden brown and a toothpick or a cake tester inserted in the center of a muffin comes out clean, about 18 minutes. Transfer the pan to a wire rack to cool for 5 minutes, and then carefully remove the muffin tops from the pan and set them on the rack to cool. Serve warm or at room temperature. Makes 15 muffins.
Banana Chipped Muffins
Adapted from the Weekend Baker
1 3/4 cup flour
1 tsp cinnamon
2 tsp baking powder
1/4 tsp baking soda
1/2 teaspoon kosher salt
3 medium very, very ripe bananas (about 14 ounces/397 grams total, including peels), peeled
3/4 cup firmly packed light brown sugar
1/3 cup canola or corn oil
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup mini chocolate chips
1/3 cup mini peanut butter chips
1/4 cup toffee chips
Position an oven rack on the middle shelf of oven. Preheat oven to 375 degrees F. Lightly grease and flour or line with paper cups, a muffin tin. In a medium bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Whisk until well blended. In a large bowl, mash the bananas. Add the brown sugar, oil, eggs, and vanilla and beat till well blended. Pour in the dry ingredients and gently stir with a rubber spatula just until blended. Add the chips in when the flour is almost blended and stir to incorporate. Scoop the batter into the prepared muffin top pan, dividing batter evenly. They will be 3/4 full. Gently tap the pan on the countertop to settle the batter. Bake until the tops are golden brown and a toothpick or a cake tester inserted in the center of a muffin comes out clean, about 18 minutes. Transfer the pan to a wire rack to cool for 5 minutes, and then carefully remove the muffin tops from the pan and set them on the rack to cool. Serve warm or at room temperature. Makes 15 muffins.
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