Or breakfast just the right sized for little ones.
Contrary to popular recent belief muffins do not need to be king-sized to be delicious. I am a firm believer it is better to use good organic (if possible) quality ingredients that are real AND whole and have something delicious that you eat a little less of rather than inferior, low fat, low carb ingredients that produce a sub-par product that you gorge on.
I've not gotten around to answering an email from Odelsa but I haven't forgotten and thought I would share some of my recipes right here on my blog. Follow them precisely or alter them as you will but I won't be responsible for naughty behaviours such as ingredient substituting. I.E. egg product substituted for eggs.
If you find yourself overindulging in one of my recipes I apologize in advance. And suggest a brisk walk through your neighborhood.
Banana Muffins --makes 18
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon (Good stuff like Saigon Cinnamon. Don't use that 99cents crap below the real stuff)
2 quick shakes from the allspice container. Maybe 1 if you have a big container of it--I currently have the small pot
Preheat oven to 350. Line muffin pan with papers.
Whisk these ingredients together in a bowl. Then sift them several times to make sure they are properly mixed. Or, do like I do and pour from one bowl into another all the while using a fork in a circular motion in the 'flour waterfall' and repeat several times. Set aside and get out another large bowl.
2 eggs (Organic free ranging tastes better! not to mention come with a lot less guilt. If you haven't any guilt buying your ordinary sort of eggs then I suggest you go to YouTube and look up factory farmed chickens. Surely you can spare 50 cents to 75 cents more in order to lose the newly acquired guilt)
1 cup sugar
10 tablespoons of butter, melted
2 teaspoons of vanilla
1 cup of mashed bananas (I never measure mashed bananas and will use about 3 if they are large and about 4 if they are medium sized)
1 cup of yogurt (I use Stoneyfield Farm Whole Milk French Vanilla Yogurt--yum!!!)
In your bowl, mix the butter, sugar and eggs until well combined. Mix in mashed bananas. If you have been using an electric mixer, switch to a wooden spoon and stir in the flour mixture all in one go. Stir in the yogurt until just combined.
Fill each muffin cup until it's about this far from the top of the paper: | | (I'm sorry I'm not more precise, I'm sure that's a lovely measurment of about 1/4 of an inch or 1/3 of an inch or something) Bake for 23 minutes if you have an oven door with cracked glass (early attempt at making steam mishap) or a little more or less depending on your oven. You want the muffin top to be beautiful golden color.