Banana Muffins

The other day I had two bananas abandoned on the fruit bowl and they were too ripe, so I thought “what can I make to use these banana?” After a quick search on the internet, the answer was “Banana Muffins”. They are so easy to make and you don’t need a mixer. Just mix everything by hand and they will be done in no time.

Banana Muffins

Recipe from Joy of Baking

Ingredients

  • 1 cup (115g) walnuts or pecans
  • 1 3/4 cups (230g) all-purpose flour
  • 3/4 cup (150g) granulated white sugar
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, lightly beaten
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 3 ripe large bananas(approximately 450g), mashed well (about 1-1/2 cups)
  • 1 teaspoon pure vanilla extract

Preparation

  1. Preheat oven to 180C and place the oven rack in the middle of the oven. Line a 12 – 1/2 cup muffin pan with paper liners or butter or spray with a non stick spray.
  2. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
  3. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts.
  4. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Spoon the batter into the prepared muffin tins. Bake about 20 -25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Yield: 12 regular sized muffins

Blueberry Muffins

I’ve made these muffins a while ago, but since I didn’t prepare any new recipe this past weekend, it’s worth sharing this one. The original recipe I got from the  Food Network website, my favorite tv channel when I was studying in the USA.

I love cakes with fruits in the middle and the fresh blueberries here give a delicious flavour to these muffins.

Blueberry Muffins

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon fine salt
  • ½ cup unsalted butter, softened
  • 1 teaspoon finely grated lemon zest
  • ⅔ cup caster sugar
  • 2 large eggs, at room temperature
  • ½ cup whole milk
  • 1 ½ cups fresh blueberries, rinsed and dried
  • 1 tablespoon of granulated sugar to sprinkle on the top of the muffins

Preparation

  1. Preheat the oven to 375°F/190°C. Put 12 muffin cups in a 12-muffin tin.
  2. Sift the flour, baking powder, and salt into a medium bowl and set aside.
  3. In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
  4. Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter.
  5. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.