I had the bananas and decided to go for muffins this time. A great decision. I read about 10 recipes but the best ones seemed to have something in common. They controlled the liquid components. By that I mean all the non-dry things like the bananas, eggs etc are added together and only enough milk added to make 2 cups total. I works great.
I’m naming “How to Make the Best Banana Nut Muffins” at Noble Pig as my inspiration but it could be several others. I did up the baking powder (a lot)
We loved them. Enough said.
Notes: not really a lot this time. Do not over mix the batter and just pour the batter into the cups and let it settle in by itself. Do not pack it in. The sugar and PAM topping forms a nice crust so do not skip on the sugar.
A couple of bananas and a few other things and you’re good to go.
Preheat oven to 350 (not convection this time). Mash the bananas well in a 2 cup measuring cup.
Melt 1/3 cup of butter in the microwave. About 25 seconds depending on your microwave.
Add one egg to the banana and mix until well combined. Add the butter, 1 1/2 t vanilla and 2 T coffee. Add just enough milk to make it 2 cups.
You need 1/2 cup of chopped nuts. I used walnuts but they were whole so I chopped them. Actually I used about 3/4 cup since I really like walnuts. Use pecans or other nuts of you wish.
Combine the nuts with 1 1/2 cup AP flour, 3/4 cup sugar, 1 t salt, 2 t baking powder, 1/2 t each of baking soda, cinnamon and nutmeg.
Mix wet into dry and mix only until all the dry is incorporated. Do not over mix. Here you see I forgot to wipe the egg into the banana before but it works OK here just don’t mix too much.
Prepare 12 cup cake baking cups. I gave the pan a good spray of PAM so they won’t stick. Pour the batter into the cups.
Sprinkle the tops with a generous amount of sugar. Spray the sugar with PAM.
Bake until toothpick comes out clean. For me 23 minutes. Some variability due to oven should be expected.
January 1 2014