We hosted a brunch back in March for St. Patrick's Day. As part of the menu, I made mini-quiches and blueberry mini-muffins. I borrowed several mini-muffin pans from a friend. But, I was hooked so I bought my own pan soon after. I have now made two different versions of banana mini-muffins two weekends in a row. The second batch turned out much better so I will only share that recipe here. This recipe is adapted from two different recipes - Banana Walnut Muffins from my Totally Muffins Cookbook by Helene Siegel and Karen Gillingham and Good to the Grain by Kim Boyce. The muffin recipe is from the muffin cookbook but with part of the flour substituted by the multigrain flour mix from the Good to the Grain cookbook.
Ingredients:
3/4 cup chopped nuts (pecans or walnuts) (optional)
1 cup all-purpose flour
1 cup multi-grain flour mix
1 tablespoon baking powder
1/2 teaspoon salt
1 stick butter, softened
3/4 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/2 cups mashed ripe bananas (about 3)
Directions:
Preheat oven to 375 degrees. Grease mini muffin tin. If using, spread nuts on a tray and toast in oven for 8 to 10 minutes. In a bowl, combine flours, baking powder and salt. In another bowl, cream butter, sugar and vanilla until smooth and creamy. Note: I used a spoon for this step and it worked great - plus I didn't have to get out my mixer and then clean it up when I was done! Beat in eggs one at a time. Add mashed bananas and beat until combined. Stir dry ingredients into banana mixture just until flour disappears. Lightly stir in nuts. Spoon batter into muffin cups to the top. Note: I use a mini ice cream scoop for spooning in the batter. It is much easier than using two spoons. Bake 15-25 minutes, until toothpick comes out clean.
1 comment:
Nice to know you can make this in 15 to 20 min. Thanks for the tips that you have given in between. I have tried this and my family liked it. Now I am thinking of trying some more recipes which are mentioned here.
Post a Comment