I have a tendency to make banana muffins at least every other weekend. By Sunday I usually have a couple super-ripe bananas around, and nothing makes Sunday morning better than a mountain of muffins and an extra pot of coffee. A couple weekends ago, I found the secret to the best muffins ever: replace the regular boring old milk in your favorite muffin recipe with vanilla soy milk. I swear these were the moistest, tastiest muffins ever. Also put cinnamon in them. Yum!
Thursday, March 01, 2007
Banana Muffin
I have a tendency to make banana muffins at least every other weekend. By Sunday I usually have a couple super-ripe bananas around, and nothing makes Sunday morning better than a mountain of muffins and an extra pot of coffee. A couple weekends ago, I found the secret to the best muffins ever: replace the regular boring old milk in your favorite muffin recipe with vanilla soy milk. I swear these were the moistest, tastiest muffins ever. Also put cinnamon in them. Yum!
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5 comments:
i reject your addition of cinnamon, but rejoice in the vanilla soy. i never have cow milk around anymore.
I would like this recipe. I have ripe bananas and vanilla soy juice in my kitchen. I want muffins in my mouth.
I just e-mailed it to you, but in case anyone else wants it, here it is (mostly from the Better Homes and Gardens New Cook Book that I got from my mom when I moved out of the house, but altered by me and my cooking genius):
Pre-heat the oven to 400.
In a big mixing bowl whisk together:
1 3/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
In a smaller bowl beat one egg and stir in 1/2 a cup of soy milk and 1/4 a cup of cooking oil (I like canola oil, but vegetable oil would work too).
In a third bowl, peel two bananas, break them into chunks, and then smoosh them up with the back of a fork until they are 100% smooshed. [you can also add 1/2 a cup of chopped nuts or raisins here, but josh doesn't like nuts. Cha-ching!]
Make a little well in your dry ingredients and pour in the bowl of eggs and such and the bowl of bananas. Stir until everything is mixed up, but not overmixed (there will still be lumps, but no dry bits).
Either put muffin cups in your muffin tin or grease the cups. Fill each cup about 3/4ths full (the recipe makes 12 muffins). Cook them for about 20 minutes.
thanks for the recipe, i tried it out last night. i used vanilla chai soy because it was all i had and some walnuts. very nice. moist is right.
ooh, i'm making these this sunday!
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