Monday, June 28, 2010

Banana Walnut Muffins, revisted

This is a slightly revised version of my banana walnut muffin recipe.  I baked these last night and switched things up a bit.  I think you'll like them.  They are a cross between a muffin and banana bread, and there's no reason you can't put all this batter in a loaf pan.  Then you'd have nice slices to toast!  If you make it into a loaf, bake at 350 degrees for about 50-60 minutes or until it tests done.

oven - 375 degrees F
makes one dozen

1/2 cup granulated sugar
1/2 cup brown sugar
4 tablespoons, butter, softened
1 teaspoon vanilla extract
2 eggs
1 cup sour cream or plain greek yogurt
2 ripe bananas, peeled, in chunks

3.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

3/4 cup chopped walnuts

Cream butter with sugars for five minutes, scraping bowl once or twice.  Add vanilla.  Add eggs, one at a time, beating well after each addition.  Add sour cream, beating until incorporated.  Add chunks of bananas, and mix until the banana is broken down and mixed in well with the rest of the ingredients.  It's OK if there are some larger pieces.

To the butter mixture, add 3.5 cups flour mixed with the baking powder, baking soda, and salt.  Beat until all the dry ingredients are incorporated.  Fold in walnuts.

Spray or line muffin tin with paper liners.  Divide batter among 12 muffin cups. Sprinkle a few walnut pieces on top of each muffin.  If you have coarse sugar (turbinado, etc.), sprinkle a little of that too.

Bake for 20 minutes at 375 or until muffins are done (spring back when you lightly press the center) and there is no more moisture at the top. 

Cool in pans for 10 minutes.  Remove to wire rack to continue cooling. 

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