![]() The image below that is one I took in April 2019. The original post went live in October 2014 and the shot below and throughout the blog post are ones that went with the original post. I have made these muffins on several occasions, and managed to shoot them two other times. Hope you get to bake them soon and enjoy them as much as we did in our house. These muffins are great for breakfast or a sweet snack with tea or coffee. And if, like me, you add whole wheat flour to it, you feel even less guilty. While cupcakes with frosting are great, plain muffins you feel less guilty eating. I love a nice crumble topping on my muffins. Because that is the best stage to use bananas for baking- when they are all black and appear to be rotten.įor these muffins, I adapted a recipe from which I have tried in the past as well and only now have gotten around to shooting these muffins. I always have to reassure him that in fact that is the best (and only) way I like them. But my grandfather who loves bananas and feel they are the ultimate fruit keeps reminding me to eat the bananas he gets saying they will turn black and then I wont eat. I don’t mind it in smoothies, or cakes, muffins, but eating on its own, takes a bit of an effort from me. Everyday in the morning I get constant reminders to eat a banana. My grandfather loves eating bananas and also loves making others eat bananas. And with that issue gone, it was only a matter of time when I would end up baking with black, rotten looking bananas. Here in India I have been eating bananas with no such problem. Maybe it was something with US bananas, because odd as it may sound, the problem only persisted when I was in the US. ![]() But for the past couple of months I have been eating bananas and have noticed no cramps or any other problem. Im sure you must be wondering what I am talking about- so for the uninitiated for a while I thought I was allergic to bananas because every time I ate them or had them in cakes or muffins or smoothies I would get a pain in my stomach. ![]() Sprinkle topping over muffins.īake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.So all that thing of me being allergic to bananas- it doesn’t hold anymore. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Stir the banana mixture into the flour mixture just until moistened. In another bowl, beat together bananas, sugar, egg, cinnamon and melted butter. In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. Lightly grease 10 muffin cups, or line with muffin papers. I have made them many times and they always turn out well – that’s the kind of recipe I love □ These have a really wonderful banana flavor. I was very happy to have them on hand so I was able to make these on the spur of the moment. I had some very ripe bananas months ago about to go bad, so I mashed them up and froze them in a plastic bag. I decided to whip up a batch of these muffins. This weekend I had a bowl of cereal for breakfast but just a few hours later, I was hungry again.
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