Banana Muffins... well, all right, more like Banana Cake - The Baker and The Chef
 
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When I walked into the kitchen this morning I found…

I think we all know what this means - BANANA MUFFINS!  For me, when I hear something is a “muffin” that implies a certain healthiness.  In this case nothing could be further from the truth.  Other than the fact that they’re not loaded with preservatives there’s nothing healthy about these muffins.  But, the taste, oh the taste!  They’re sweet and rich with just the right amount of banana flavor and the edges are crispy, which is so unlike most other muffins.  It’s almost like having a crisp little cookie sitting on top of your muffin.  But, they’re ugly, and I mean really ugly.  One taste, though, and you won’t care.
BANANA MUFFINS

yield 21 standard sized muffins

(recipe from cooks.com website)

  • 2 1/4 cups all purpose or white whole wheat flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup melted butter
  • 2 cups firmly packed dark brown sugar
  • 2 large eggs
  • 2 large extra ripe bananas (peeled and mashed; I like to use a potato masher)
  • 1 teaspoon vanilla
  • 1/2 cup walnuts or pecans, chopped (optional)

  1. In a large bowl sift together the flour, salt, baking powder, and cinnamon
  2. In a separate bowl, mix the butter and brown sugar; stir in the eggs; then add the bananas; stir in the vanilla
  3. Combine the liquid mixture with the dry ingredients, stirring together only until mixed; stir in chopped nuts, if using
  4. Scoop the batter into greased muffin cups, filling 2/3 full
  5. Bake in a 350°F oven for 25-30 minutes or until a toothpick inserted in a center comes out clean.
Hints:

I like to cool the muffins in the pan just until they’re not falling apart fragile.  If you let them cool completely in the pan the heat will steam them and they’ll be soggy.  After you’ve removed them from the pan cool them on a wire rack upside down to, again, prevent them from getting soggy.

-The Baker
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