Showing posts with label banana. Show all posts
Showing posts with label banana. Show all posts

5.15.2011

Super-fiber Banana Muffins


yield: Makes 12 muffins

Ingredients

3 bananas, mashed
2 eggs
1/3 cup molasses
1 teaspoon vanilla extract
1 teaspoon grated orange rind

½ cup ground flaxseed meal
½ cup wheat germ
½ cup bran
½ cup whole wheat pastry flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
ginger, cardamom, clove

¼ c crystalized ginger, chopped
(1 cup chopped dates)
(1/2c chopped nuts)


Preparation

1. Preheat the oven to 350 °F (180 °C), and prepare 12 muffin cups with papers or cooking spray.

2. In a large bowl, mix together the wet

3. In a Qt measuring cup, mix together the dry

4. Gently stir the dry mixture into the wet mixture, adding the ginger (and/or nuts and dates).

5. Fill the muffin cups 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted near the center comes out clean.

This is a combo of the Fannie Farmer banana bread and an Epicurious molassas, date + flax muffins recipe. I think coconut would be good in this too. Next time!

verdict: 
there is "something" missing... needs more ginger? the dates? more orange zest? not sure...
muffin is very moist thanks to the bananas. 
not your typical cardboard "it's good for you" bran muffin

7.06.2010

banana nut muffins

revamp of an old favorite


When I left for college in the early fall of 1974, my mom gave me my grandmother's copy of The Boston Cooking School Cookbook, by Fannie Merritt Farmer, 1943 edition. I arrived at my (rented over the phone from a printed listing) room in Isla Vista to discover that by opting for the cheaper "apartment" THERE WAS NO KITCHEN! What I had for $120/mo. was a motel room. (They were upgrading and slowly adding kitchens to all the rooms but I didn't get one until about April). So, with the addition of a mini-fridge, an electric 2-burner "stovetop", and a toaster oven, I was ready to try cooking whatever I could. The banana bread recipe was a favorite. I liked the fact that it didn't call for shortening. It was also very "forgiving" if I was low on ingredients (like eggs). It was a big hit at student pot-luck dinners (well, students will eat almost anything).

After 36 years,
here's how the recipe now looks








I continue to experiment with additions, the latest being the newly discovered coconut flour. Ended up not as coconutty as I had hoped -- more modifications shall ensue!
banana muffin, milky ginger/green tea, fannie farmer cookbook (1943 edition)
Banana Nut Muffins Recipe
preheat oven to 325

Ingredients:
3 ripe bananas, mashed
1/2 c turbinado sugar
2 eggs
1 tsp vanilla
1/4 c liquid (buttermilk? used ginger water*)

1/4 c coconut flour
1 3/4 c flour (whole wheat pastry flour best)
1 tsp salt
1 tsp baking soda
spices as desired (I use ground cinnamon, coriander, cloves, cardamom)
1/2 c chopped nuts (pecan or walnut favored)

mash bananas into large bowl, add sugar + other wet ingredients, mix well
measure dry ingredients into 4 c measuring cup, mix well
pour dry into wet and mix
pour batter into treated muffin pan
bake 40 min @ 325 or until inserted toothpick comes out clean
(if made as 5x9" loaf, 1 hr @ 325)

*ginger water is fresh ginger (about 2") cut into 1/4" cubes and boiled in 4 c water for 15 min.

[4.2020] Just made another batch. Returned to original recipe in cookbook.