everyone loves fresh Muffins

Muffins(edited by Fred Sandman)
Muffins are the quintessential all-time treat! No wonder: They are simple and quick to make, offer an almost endless variety of ingredients and are easy to eat. You can have them for breakfast, lunch or even with your dinner. . Since the introduction of a host of delicious new variations, some sweet, some savory, hardly anyone can resist them. In this book muffin lovers will find over 70 delicious recipes, from famous classics to extravagant creations – with detailed instructions and brilliant color pictures. Each recipe is accompanied by a beautiful color illustration and step-by-step cooking instructions.

One of my favorites from this cookbook…

Carrot Muffins w/Banana and Cinnamon
Makes 12 muffins
Ingredients:
butter and flour for the tray
1/2 stick butter
1-1/2 stick butter
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon vanilla sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
salt-2 eggs
1/2 cup light cream
2 medium carrots
1 small banana
Preparation:  *Preheat the oven to 350 degrees F.  Grease the cups of a muffin tray and dust with flour or line with paper liners.  Melt the butter in a pan over low heat, then allow to cool. *Mix the flour with the sugar, vanilla sugar, cinnamon, baking powder, baking soda and pinch of salt.  Beat the eggs with the cream, stir in the liquid butter.  Add the egg mixture to the flour mix and stir together just until all ingredients are no longer dry.  *Wash and peel the carrots, then grate coarsely.  Peel the banana and mash with a fork, stir into the cake mix with the grated carrots.  Fill the mixture into the cups of the muffin tray, ensuring that these are not more than three-quarters full.  *Bake the muffins for about 25 minutes on the middle rack of the oven until golden brown.  Remove from the oven and leave to stand for about 5 minutes. Remove the muffins from the cups, allow to cool. 

NOTES:  *I have used the already grated carrots….Works fine! * I normally put a streusel stopping on top of batter before baking.  I mix a little brown sugar, chopped pecans and cinnamon.  *Very ripe bananas work best! 

Source:  Sandman, Fred. “Carrot Muffins w/Banana and Cinnamon.” Muffins. New York: Barnes & Noble, 2006. 36.

Comments

  1. These muffins sound delicious! Muffins are so good and bananas in recipes like this make them even better! Happy SITS Day. I love the photography on your blog 🙂