Wednesday, February 25, 2015

Banana Muffins

  When life gives you rotten bananas......
I usually associate muffins with something heavy for some reason.  But these, based on a recipe by my sister, are anything but heavy!  Light and full of flavor, these are as close to cupcakes as you can get without adding some frosting.  But speaking of adding...
  The original recipe calls for vanilla.  I don't mind vanilla but it gets a little tedious after awhile.  (Why do we put it in practically everything we bake? )  So I decided to brighten up the flavor with a little lemon oil.  (You can try using some grated lemon zest if you can't find lemon oil.)
  This recipe makes 15 which seems odd as most recipes are put together to make 12.  But this gives me an opportunity to pass on a little tip I learned about using only a few of the forms in a muffin tin.  Fill the empty ones about 1/3 full with water.  This not only saves the tin from discoloration and burning on any residual oil that might have been left behind but also creates helps keep the muffins moist.

Banana Muffins

1 cup sugar
1/2 cup softened butter
1 egg
2 very ripe bananas, mashed
1/4 teaspoon lemon oil or 1 teaspoon grated lemon zest
1 1/2 cups all purpose unbleached flour
4 tablespoons plain yogurt
1 teaspoon baking soda

Preheat oven to 350°F,
Line muffin tins with paper baking cups.                                                                                        Cream butter and sugar until fluffy.  Add egg and beat until well incorporated.
Add mashed bananas and lemon oil (or lemon zest) and blend thoroughly.
Mix yogurt and baking soda and set aside.
Add flour and yogurt mixture to sugar and butter mixture in 3 additions beginning and ending with flour taking care to scrape down the sides of the bowl with a spatula.
Fill the lined muffin tins about 3/4 full with the mixture.
Bake for 25-30 minutes, or until a toothpick poked into the muffins comes out clean.
Let cool for about 5 minutes or so before removing from muffin tins.

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