Saturday morning is usually muffin baking morning. I always make the same recipe but this morning I was out of appelsauce and maple syrup, 2 major ingredients in this favorite recipe. But I had 2 ripe bananas and plenty of brown sugar so I looked through another one of my favorite baking books called "Biscuits et Muffins"(in french)by Marg Ruttan, and found a banana oatmeal muffin recipe. Perfect.
(now THAT'S a Muffin top!!)
Start by pre-heating the oven at 375F and grease muffins mold.
This recipe will yield about 9-10 big muffins.
2 cups all-purpose flour, or whole wheat pastry flour.
1 cup quick oats
1/2 cup brown sugar(or regular white sugar, but I prefer brown sugar with banana recipes...)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg(magical with bananas, seriousy.)
1/4 cup melted butter or canola oil
3/4 cup milk
1 cup very ripe bananas, smashed into a puree.(about 2-3 bananas)
1/2 cup mini chocolate chips
-Mix all the dry ingredients, set aside
-Beat the eggs, then add the rest of the wet ingredients.
-Pour the wet in the dry, with chocolate chips, mix until just combined, without overmixing.
-Bake for 20-22 minutes
-Cool in the pan for 10 minutes, demold and cool on a wire rack.
*To make sure the muffins don't break when you take them out, put a cookie sheet on top, flip it and shake the pan a bit to make them come out. It might take a few minutes but that way you won't end up with separate tops and stumps.
**These muffins are very moist and tender, so be careful when they're hot, handle them gently...
***Also they freeze well, but make sure they are completely cooled before freezing, wrap in plastic wrap and in a anti-freeze ziploc.
This morning I couldn't help myself I had 2 of them(it's ok, I'm swimming later...). They go really good with coffee.
Happy Easter week-end!
2 days ago