Saturday, November 5, 2011

Muffins from scratch

After going to Costco and smelling all the wonderful bakery temptations, I came home to count my bananas. I put any bananas that haven't been gobbled up into the freezer - peel and all. Then when they add up to at least 2 c. worth, I make banana muffins. This time, I thought I'd try a new recipe -
Apple strudel muffins.
Preheat oven to 375 F and grease a 12 cup muffin pan.
Mix 2 c. all purpose flour, 1 tsp baking pwd, 1/2 tsp salt, 1 tsp cinnamon, 1 c brown sugar. In small bowl, whisk 2 eggs, 1/2 melted butter (or olive oil), 1 1/4 tsp vanilla. Add wet to dry and mix thoroughly. Add 1 1/2 c. chopped apples (or put 1 1/2 c. sliced dried apples in hot water and drain them to use as a substitute). In another bowl, mix topping: 1/3 c. packed brown sugar, 1 T flour, 1/4 tsp cinnamon, 1 T butter (no substitutes).
Spoon mixture into muffin pan. Sprinkle strudel topping onto each muffin. Bake 20 min. Allow 5 min to sit before removing from pan and then let cool on a wire rack.
(See - Apple Strudel Muffins submitted by NMARIEA).
I doubled this recipe with no problem. And they were gobbled up quickly.

These banana muffins have been a favorite for many years and can be done as bread or muffins. As you can see there are many variations as I have tinkered with it. Choose what you want with the ingredients that you have. I usually stick with regular flour, brown sugar and a combination of butter and olive oil. Here is the recipe:
Preheat oven to 350 F.
Yield: Muffins - 1 1/2 batch = 24; Bread - one batch per loaf
Mix 1 3/4 c flour (substitution: 1/2 of this can be oat flour or whole wheat flour - not all), 2 1/4 tsp baking pwd, 1/2 tsp salt 2/3 c sugar (brown or white), 2 tsp cinnamon, 1/2 tsp cloves. In another bowl beat 1/3 c shortening (substitutions: applesauce, olive oil, or butter- chose two of the three with fairly close ratios but not just one completely), 3/4 tsp grated lemon rind (or 2 T Real lemon), 1-2 eggs, and 1-1 1/4 c. banana poi (4-5 bananas smashed). Add wet to dry and blend well. Optional - 1/2 c. broken nuts. Place in greased pan and bake for 1 hour (check with knife and continue cooking 8-12 more min. if needed). Cool before slicing. Or muffins go in tins and are baked for 20 min.

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