I found this recipe online while looking for a muffin recipe to make for early morning seminary the next day with the sour milk and many bananas that both needed to be used.
Dry ingredients:
2 cups (240 g) flour
1/2 c (100 g) sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Wet ingredients:
2 large eggs
1 cup buttermilk (or sour milk)
4 Tbsp butter (it calls for unsalted, but I don't ever have that, I just did a scant measure on the salt)
4 Tbsp oil
1 tsp vanilla
Preheat oven to 425
Whisk the dry ingredients and add wet to dry ingredients and combine, don't overmix. Gently fold in add-ins.
With medium scoop 1/4 cup batter into muffins and sprinkle with granulated sugar or strusel.
Bake at 425 for 5 minutes, then without opening turn down to 350 degrees and bake for 15-18 minutes or until done.
Banana muffins: add 2 mashed bananas and subtract 1/2 cup of milk; can add 1/2 cup toasted walnuts or pecans
Double chocolate muffins: replace 1/2 c flour with 1/2 cup cocoa powder and add 1 cup chocolate chips that have been tossed with 2 Tbs of dry ingredients before folding into the batter. Top with a few chocolate chips.
I made some gluten-free with some gluten-free flour and did both combinations and made double chocolate banana muffins and they were a hit.
The original recipe (which I can't find again online) explained that baking at 425 first creates a higher rise (different from peaking from over-stirring). It's not a super-sweet muffin (even with the banana and chocolate) and the original recipe had a variety of savory mix-ins as well.
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