Tuesday, June 2, 2015
Banana apple muffins
First, turn your oven on to preheat to 350 degrees while you mix the ingredients.
1/3 c. olive oil
2/3 c. raw sugar (white sugar works if that is what you have)
6 good-sized bananas, mashed
1 medium-sized tart apple (Granny Smiths or Braeburns work really well), peeled and diced
6T buttermilk or soured milk
2 1/2 c. white flour
1 1/2 c. whole wheat flour
2 T baking powder
1 t. baking soda
1 t. salt
1 t. allspice (substitute cinnamon, if you prefer)
1/2 t. ginger powder
In a large bowl, whisk together the egg, oil, and sugar. Stir in the mashed bananas, apple, and milk.
In a separate bowl, sift together the flours and other dry ingredients. *If you do not have an actual sifter, shake the ingredients through a fine colander. The point is to "fluff up" the flour (yes, this actually matters here) and evenly distribute the leavening. Trust me, the muffins come out better when you sift.
Add the wet ingredients to the dry ingredients and stir them all up together. The batter should be somewhat pourable, but still very thick.
Lightly oil your muffin pans. For regular-sized muffins of the smaller variety, you will likely get three dozen muffins from this recipe. Using larger muffin sizes or mini loaf pans in various shapes is just fine, just be sure to check for doneness with a toothpick to avoid any underbaked centers.
Fill muffin pans about 3/4 full and slide into the oven, leaving a space between pans and between pan edges and the oven walls.
Bake at 350 degrees:
13 minutes for smaller sized muffins
17 minutes for larger muffins, mini loaves, mini bundts
50-55 minutes for full bread-sized loaves