Friday, May 24, 2013

Banana Muffins

Since I have company staying with us, I have been buying more fruit. Well, I guess lately bananas are not our first pick. What to do with lots of ripe bananas? Well, my sister requested banana bread. I figured banana muffins would be easier for the kids since they could eat them for breakfast, snack, or dessert. Yes, they wanted to eat them again right after supper. I guess when colorful muffin wrappers are used helps.
Banana Muffins
1 cup light brown sugar, packed
1/2 cup unsalted butter, softened
5 ripe bananas, mashed
1 egg
1 cup all purpose flour
1 cup white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1 Tbsp vanilla extract

  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with 12 muffin liners.
  3. Cream the brown sugar with the butter until fluffy.
  4. Add the mashed bananas and mix well.
  5. Add the egg and combine well.
  6. Add the flour, baking power, baking soda, and salt. Mix until just combined.
  7. Fold in the sour cream with the vanilla extract until combined.
  8. Evenly, divide the batter into the muffin liners about 3/4 full.
  9. Bake for 25 minutes or until golden brown.
Recipe adapted from Martha Stewart.

One year ago.....................I made pickles.
Did you already know.......
-A bunch of bananas are called a hand.
-Phloem Bundles are the strings on the peeled fruit.
-The strings carry nutrients to the fruit.

No comments:

Post a Comment