Sunday, June 3, 2007
Stephen eats one banana every day. Which means that we buy precisely seven bananas every week. Somehow (was Stephen off his game??), this week we ended up with two extra (and very brown) bananas. What to do? Banana muffins of course! This recipe is painfully easy, but the muffins are quite spectacular--very tender, very sweet, and with a great banana flavor.
Normally, I would balk at using oil instead of butter for baking, but the vegetable oil really makes these muffins moist AND because I wasn't creaming butter, I was able to easily whip up the batter without pulling out my KitchenAid mixer. Nice!
Stephen says: I have no idea what happened to the other 11 muffins.
Stephen's rating: 9
Adapted from a Giada De Laurentiis recipe
Makes 10-12 muffins
1.5 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup vegetable oil
1/2 tablespoon vanilla extract
2 ripe bananas, peeled and coarsely mashed
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly, but eat warm. Mmmmmm!!!