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Healthy banana muffins - banana muffins recipe

Sunday, December 6, 2009

                                           Healthy banana muffins - banana muffins recipe

Healthy banana muffins - banana muffins recipe Ingredients

Nonstick spray or paper muffin cups

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup sugar

2 large eggs, at room temperature

3 large, ripe bananas

2 tablespoons milk or half-and-half

1 teaspoon vanilla extract

1/2 teaspoon white vinegar

Healthy banana muffins - banana muffins recipe Cooking Process

1. Position the rack in the center of the oven and preheat the oven to 400°F. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.

2. Whisk the flour, baking soda, salt, and cinnamon in a medium bowl until uniform. Set aside.

3. In a large bowl, cream the butter and sugar with a wooden spoon until smooth, about 2 minutes. Add the eggs, one at a time, mixing each until well incorporated.

4. Peel the bananas and mash them into the butter mixture using a potato masher. If the bananas are not soft, squeeze them through a potato ricer. Stir in the milk or half-and-half, the vanilla, and vinegar until the mixture is smooth and creamy. Add the prepared flour mixture; stir until moistened.

5. Fill the prepared tins three-quarters full. Use additional greased tins or small, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 18 minutes, or until pale brown with rounded nubbly tops. A toothpick inserted in the center of one muffin should come out with a few moist crumbs attached.

6. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.Healthy banana muffins - banana muffins recipe


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