I have a lot to say. I have plenty up inside my head, just waiting for the time to get it out here….but today is not the day. Instead, here is a recipe that I made for the first time yesterday. It is not like any banana muffin that I have ever had before. Yummy. Really. And it is even worth getting both your mixer and food processor dirty for. I promise.
It is adapted from the “Bread Bible” by Rose Levy Beranbaum.
Makes about 8 regular sized muffins.
1 very ripe banana
1/4 cup sour cream
1 large egg
3/4 t. vanilla extract
3/4 cup sifted all-purpose flour
6 T sugar (use turbinado if you have it)
1/2 t baking powder
1/2 t baking soda
1/4 t salt
5 T. butter, softened
1/2 cup walnuts or pecans, chopped medium-fine and toasted
1/4 cup roughly chopped bittersweet chocolate or mini-chocolate chips
Spray your muffin pan with cooking spray or use paper liners that have been lightly sprayed.
Preheat oven for 20 minutes at 350 degrees.
In your food processor with the metal blade, process the banana and sour cream until smooth. Add the egg and vanilla and process until blended.
In a mixer bowl, combine the flour, sugar, baking powder, baking soda and salt and beat on low speed for 1 minute. Add the butter and half the banana mixture and beat until the dry ingredients are moistened. Increase the speed of the mixer and beat for 1 1/2 minutes. Scrape down the bowl. Add the remaining banana mixture in 2 parts, beating for about 20 seconds after each addition or until well mixed. Beat in the nuts at low speed. Fold in the chocolate (if using).
Bake for 25-30 minutes or until muffins spring back a little when pressed lightly in the center.
Have a good weekend, y’all.