YIELD 32 MUFFINS
Banana Crunch Muffins
Ina Garten, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
Prep Time:20 minInactive Prep Time:–Cook Time:25 min
Easy forget granola; top with chopped dry bananas = use 2 banas
to mash and 2 bananas to dice – you could substitute the
Serves: coconut and add l cup choc. chips
18 large muffins
FILL MUFFIN CUPS TO TOP OF PAPER LINER
Ingredients BAKE FOR 30 MINS. SPRINKLE WITH BANANA
3 cups all-purpose flour CRUSHED CHPS= Add ONE CUP OF CRUSHED
2 cups sugar CHIPS TO BATTER PLUS ONE CUP CHOC CHIPS
2 teaspoons baking powder NO GRANOLA OR COCONUT THESE ARE DELICIOUS!!!!!!!!!!!
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don””””””””””””””””t overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Printed from FoodNetwork.com on Fri Jan 28 2011© 2011 Television Food Network, G.P. All Rights Reserved
Advertisement will not be printed