Thursday, September 8, 2011

Vannah's Banana Muffins



My Dear Daughter made her famous Banana Muffins while I was out grocery shopping today.  Yummy!  These muffins have NO EGGS in them!



VANNAH's BANANA MUFFINS
makes:  12-14 muffins

1 c. + 2 TBS (for sprinkling) granulated sugar
1/4 c. butter, soft
1 2/3 c. mashed bananas (about 3 medium)
1/4 c. buttermilk
1/4 c. yogurt (plain or vanilla)
1/2 tsp. vanilla or banana extract (optional)
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt


Butter Mix:
In large mixing bowl, cream butter and sugar together until fluffy.
Wet Mix:
In another bowl, combine bananas, buttermilk, & extract and mix gently until blended.
Dry Mix:
In a third bowl, combine flour, baking soda, & salt.
Put it All Together:
Add about 1/2 of the flour mix to the butter mix in your large bowl.  Stir gently until combined.
Add about 1/2 of the wet mix to the butter mix, stir gently to combine.
Add rest of flour mix.  Stir till combined.
Add rest of wet mix.  Stir till combined.

*If you want to add chopped nuts (about 1/3 c.), now would be the time.

Bake: 
Fill paper-lined muffin cups 2/3 full of batter.  Sprinkle with a bit of 2 TBS reserved sugar.
Bake muffins 400° for 15-20 minutes.
Cool muffins on a wire rack.

These freeze well if stored in air-tight freezer bags for up to 1 month.

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