Posted on | December 1, 2008 | 35 Comments |
Regular readers might know that I am not much of a baker. Actually, I don’t bake at all! Following a recipe to the exact measures is not something I can do very well. I always have to make some substitution or variation to make a recipe my own. Without having any basics in baking, I don’t have the know-how to make successful alterations, which makes it a very boring process. So I normally stay away from baking altogether.
Well, that changed last week when I had a week off, the first part of which I was at home. The plan was to just vegetate and relax and recuperate. It was fun for the first three days, and then I got somewhat bored. I had resolved to stay inside the house those days (a small money saving tip for shopaholics like me) so I had to find something to do in the house to keep myself busy and I decided to give baking a chance. All I had in hand were a couple of mushy bananas, and all I could think of were Banana Nut Muffins, my favorite kind of muffins!
My Baking book by Carole Clements (which I picked up at some sale years ago) had a bunch of muffin recipes. I followed the basic muffin recipe from there and referred to Tyler Florence’s banana nut muffin recipe on the Internet and made my first ever banana walnut muffins. These turned out to be pretty good! These were really moist inside with just the right amount of sweetness and with all the extra walnuts I added, I liked these better than the store bought versions, I couldn’t believe I made these! Also, it was so darn easy and the kitchen smelled so nice, I am loving this baking thing! I know, muffins are the easiest baked goods, but one day I might even get to a real yeast bread!
(For 6 muffins)
- 1 cup all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 ripe bananas
- 1 tsp vanilla essence
- 1 small egg
- 1/3 cup sugar, firmly packed
- 1/6 cup melted butter
- 3/4 cup chopped walnuts, toasted
Preheat the oven to 350°F.
Line 6 muffin cups with paper liners or with vegetable oil.
In a bowl, combine the flour, baking soda and salt and keep aside.
In a large bowl, place the bananas and smash with the back of a wooden spoon. Add the melted butter, sugar, egg and vanilla essence to the bowl and beat well to combine.
Add the dry ingredients and mix until just incorporated. With a wooden spoon, stir in the chopped walnuts.
Fill the prepared cups two-thirds full. Sprinkle some walnut pieces on top. For even baking, half-fill the empty cups with water.
Bake for 20-25 minutes. Muffins are done if a toothpick inserted into the center of the muffin comes out clean. Transfer to a rack to cool.
These muffins tasted better the next day. You can refrigerate these and heat gently in the microwave for a quick and easy breakfast.
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