NEW ENGLAND BANANA MUFFINS

 

I was gifted ten bananas that were left after a recent mission project the church participated in with Rise Against Hunger to use for Cafe Treats. The Cafe did not serve our Cafe Treats that Sunday but instead offered donuts and bananas. Wayne and I volunteered the first hour shift and by the time we finished the donuts were all gone and we enjoyed a banana. 

I ended up freezing the bananas until I had time to make something with them. I checked, I think, four different cookbooks, but ended up choosing four recipes from Mad about Muffins, a Cookbook for Muffin Lovers by Dot Vartan. (There are lots of other muffin recipes I want to try that do not use bananas, but right now that is what I will be focusing on.) These New England Banana Muffins is the first one I made. Of course, I made mini-muffins because they are easier to serve for Cafe Treats and even though they will make 12 regular sized muffins, I made 48 mini-muffins. They weren't strong with banana flavor because of the maple syrup I used. I can't wait to make the other recipes.

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NEW ENGLAND BANANA MUFFINS

1-3/4     cups flour

1           teaspoon baking soda

1/2        teaspoon baking powder

1/2        cup sugar

1/4        cup melted butter

1           egg, slightly beaten

1           teaspoon vanilla extract

2           medium bananas, mashed

4           tablespoons milk

4           tablespoons maple syrup

Preheat the oven to 375 degrees F. Grease muffin tins or line with paper cups and spray gently. Set aside.

In a medium mixing bowl, sift together the flour, baking soda, and baking powder.

Mix in the sugar. Set aside.

In another bowl combine the melted butter, vanilla extract, bananas, milk, maple syrup and beaten egg.

Beat with a fork or whisk until well blended.

Stir the banana mixutre into the flour mixture,

just until the dry ingredients are moistened.

Spoon the batter into the muffin cups.

( I used a tablespoon cookie scoop and leveled off the batter to fill the cups for my mini-muffins.)

Bake 20 minutes for regular sized muffins (12) or 12 minutes for mini-muffins (24) or until the muffins are lightly browned. 

Transfer from the tins to wire racks.

 

Serve warm or at room temperature. Makes 48 mini-muffins.

BANANA CHOCOLATE CHIP MUFFINS

 

I had promised Friend Jamie I would make her a pumpkin quick bread a couple of weeks ago when we picked up 2 dozen fresh eggs from her. I didn't have any chocolate chip cookies for hubby Martin, but we brought him an iron skillet we bought at an estate sale. Well, one week passed and then another and I had not made anything close to a pumpkin quick bread for her. 

Then Saturday I decided to make her something with bananas. I know banana and pumpkin are totally a different taste, but banana bread is her favorite so I felt she would be happy with the "tiny" substitution.

I had a couple of recipes I considered using, but they called for bran and I didn't know if she would like that addition. When I make chocolate chip cookies for Martin in return for the eggs, he wants plain chocolate chip cookies with no usually additives like oatmeal, nuts, etc. So I decided to use a recipe from The Heartstone Inn, a B & B in Eureka Springs, AR cookbook that I have had success with several other recipes.

The recipe was so quick and easy to make without messing up too many dishes to have to wash. I like recipes that I can mix with just a spoon, or spatula, or the like. I always think of my grandmother for some reason. She would tell me if you changed directions when you were stirring the ingredients, it would mess up the pie or whatever she was making.  Crazy has that sounds, I am so glad I remember her telling me that.

I have often said that I often like just a little bit of sweet and that is why I make cookies. Well, making mini-muffins has almost replaced making mini-loaves. A mini-muffin is just the right amount in three or four bites.

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BANANA CHOCOLATE CHIP MUFFINS

1-1/2   cups *sifted flour

2         teaspoons baking powder

1/4      teaspoon baking soda

1          cup mashed ripe bananas (2 to 3 bananas)

1          egg, beaten

1/3      cup oil

3/4     teaspoon salt

1/2      cup sugar

1         cup chocolate chips

Preheat the oven to 400 degrees F. Spray or grease muffin pans. (I made 5 jumbo muffins one time and then 34 mini-muffins with the second batch.)

*Sifted flour means to measure flour and then sift it. Then remeasure it. You will notice you use less flour. 

Sift together the measured flour, baking powder, and baking soda into a large bowl.

In a smaller bowl, add the mashed banana, beaten egg, oil, salt, and sugar.

Stir with a spoon or fork to blend well. 

Add the wet mixture to the dry mixture and stir with a spatula just til combined.

Fold in the chocolate chips. (I used Mint Fudge Baking Chips for the jumbo muffins.)

Divide the batter evenly in the muffin tins. The first time I made these I made 5 jumbo muffins. I had hoped to get 6 but decided I didn't have enough batter in the cups as I wanted the muffins to peak over the top when baked.

I came up short with the mini-muffins the second time by two mini-muffins so I added a little water to those cups so the muffins would bake evenly. I used my Pioneer Woman tablespoon cookie scoop to measure for each mini-muffin. This is the perfect amount. It is just a tad more than 1 tablespoon.

Bake the jumbo muffins about 25 minutes. Start checking after 20 minutes for doneness by either pressing lightly to the center or insert a toothpick in the center.

I baked the mini-muffins for 12 minutes.

Allow to cool briefly and then remove to cool on a wire rack. I used a knife to help in removing the jumbo muffins. If a chip sticks to the pan, you can remove it with the knife and just press it in the hole where it had been.

BANANA BRAN MUFFINS

 

When I was recently invited to a Fall Ladies' Tea and asked to bring banana nut muffins (6 jumbo muffins or 18 mini-muffins), I made it an opportunity to try a new recipe to share here in my blog. I pulled out two cookbooks - one from an inn and the other one a Muffins & Quick Breads from Williams-Sonoma Kitchen Library. I knew either one should offer a recipe for an amazing banana nut muffin and I wasn't disappointed.

It isn't often that I bake adding nuts to the recipe since I am usually baking for the Cafe Treats at church and it is a nut-free zone. The nuts really do add a nice touch to the muffin. 

The recipe made three dozen mini-muffins so I took 18 to the tea and brought a few back home. I realized I would never get them eaten quickly so instead of freezing some, I took them to the Blankets of Hope meeting yesterday and shared them with the group. They really enjoyed them also. I plan to make some more for the Cafe Treats but will leave out the walnuts. They worked fine without the paper liners.

I guess I got detracted toward the end and forgot to take pictures. Fortunately I still had a few I had not eaten to get a picture of the finished muffin to share with you.

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BANANA BRAN MUFFINS

1     cup flour

1     cup oat bran or wheat bran

1      teaspoon baking soda

1/2  teaspoon salt

1/2  cup chopped walnuts or pecans

1      cup mashed ripe banana (2 to 3 bananas)

1/2  cup (1 stick) unsalted butter, at room temperature

1/2  cup firmly packed brown sugar

1      egg

Preheat the oven to 375 degrees F. Spray lightly muffin tin or line with paper liners. (I used a 24-cup mini-muffin pan with paper liners and a 12 -cup mini-muffin pan that I just sprayed.) Set aside.

In a medium bowl, stir and toss together the flour, the bran (I used oat bran), baking soda, salt, and nuts, if using. Set aside.

In another mixing bowl, beat together the banana and butter until mixed.

(My bananas had been frozen so they hardened the butter when beat together. It was fine though.) 

Add the brown sugar and egg and

beat until completely mixed.

Add the dry ingredients and stir with a spatula just

until blended.

Spoon into the prepared muffin tin, filling each cup about three-quarters full. (I used may cookie scoop that hold a tablespoon and it worked perfectly.)

Bake for about 15 - 20 minutes for regular sized muffins or 10-12 minutes for mini-muffins. Check doneness with a toothpick inserted in the center. It should come out clean.

Allow to cool for 5 minutes before removing from the pans. Store in an airtight container.

SANDI'S PUMPKIN MUFFINS

 I heard so many compliments on these Pumpkin Muffins, but unfortunately I didn't get to eat one. I wanted to make sure that there were plenty for the patrons of the Cafe to enjoy them.  After Cafe Treats Baker Sandi sent me the recipe, I'm not surprised I heard so many remarks. I certainly need to make some of these myself. They will just look different because I don't have the silicon pumpkin and leaf smaller muffin "pan" that Sandi told me she bought with this recipe in mind.

Sandi said she would have used a zero sugar yellow cake mix but didn't have one.

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PUMPKIN MUFFINS

1     box yellow cake mix

1     can (15 ounces) pumpkin puree

1     tablespoon pumpkin pie spice

1     egg

1/2 cup water

Optional add-ins:

1/2  cup chopped pecans

1/2  cup raisins or dried cranberries

Preheat the oven to 350 degrees F.

Mix all ingredients in a large bowl with a mixer on low speed until just well blended.

Spoon into muffin pan. Makes 12 regular sized muffins. Bake for 20 minutes.

Adjust cooking time depending on the size of muffins you are making.

APPLESAUCE MINI-MUFFINS

 

I always say you are never too old to learn. At least, I'm not. I had never heard of turbinado sugar that is called for in this recipe for Applesauce Mini-Muffins that Cafe Treats Baker Dorene made recently for the Cafe at PWUMC. I remembered how pretty they were on top, but didn't know why. 

As I was typing up the recipe below, I edited it to indicate you could use brown sugar but decided I should check it out anyway and I learned something.

According to thespruceeats.com:

Turbinado sugar is a natural brown sugar that is made by pressing sugar cane to extract the juice. The resulting sugar cane juices are allowed to evaporate, leaving behind large light brown sugar crystals. Turbinado sugar is less processed than granulated sugar and retains some of the natural molasses from the sugar cane juice. This makes it more moist and flavorful than granulated sugar. Some cooks prefer turbinado because it's minimally processed; others prefer it because the large crystals lend themselves to decorating the tops of baked goods.

If you wanted to make these delicious muffins larger (regular sized muffins), just bake them for about 30 minutes and don't forget to immediately drizzle a little maple syrup over them and then sprinkle a little turbinado sugar or brown sugar if that's all you have. They really are a delightful little muffin.

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APPLESAUCE MINI-MUFFINS

1        cup sugar

1/2    cup (1 stick) butter

1        egg

1-1/2 cups applesauce

1        teaspoon vanilla

1        cup raisins

2       cups flour

1        teaspoon cinnamon

1        teaspoon baking soda

1/2    teaspoon salt

maple syrup

turbinado sugar

Preheat the oven to 350 degrees F.  Fill miniature muffin tins with paper liners. Set aside.

Cream together the sugar and butter til smooth and light.

Add the egg.

Combine the applesauce, vanilla, and raisins in a bowl and then add to the creamed mixture.

Sift together the dry ingredients - the flour, cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients and stir until well blended.

Fill the paper liners to 3/4 full. (personal note - I like to use my tablespoon cookie scoop).

Bake until done, about 15 minutes.

Immediately top with a little maple syrup and then sprinkle lightly with turbinado sugar (or brown sugar).

EMERIL'S MAPLE-BUTTER CORN MUFFINS

 How often do you go out to eat and are offered a corn muffin for your bread option? If you say "often", you probably ordered soup or a bowl of beans. Or maybe you got a salad at a salad bar. My husband and I enjoy a particular salad bar that has mini-corn muffins as a choice with the crackers, etc. and I can't usually pass them up.

Friend Dorene made these maple-buttered corn muffins for the Cafe Treats. I wonder if Emeril has ever made them as mini-muffins? Dorene did, since the serving size was just what I like for the treats. Dorene actually doubled the recipe and shared 6 dozen mini-muffins for two Sundays.

This cornbread recipe is a lot different from my cornbread recipe or any cornbread recipe I have seen. They certainly make a different tasting muffin especially the maple syrup.

I think you might like this recipe for a different take on cornbread muffins.

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EMERIL'S MAPLE-BUTTER CORN MUFFINS

1-1/4     cups flour

1/2        cup fine yellow cornmeal

2           teaspoons baking powder

1/2        teaspoon baking soda

1/2        teaspoon salt

2           large eggs

1/2        cup whole milk

1/2        cup sour cream

1/4        cup light brown sugar

3           tablespoons melted unsalted butter

1/2        cup pure maple syrup

*     *     *     *     *

7           tablespoons softened unsalted butter

2           tablespoon pure maple syrup

Preheat the oven to 350 degrees F. Line muffin tin (regular or mini-muffin size) with paper liners.  Set aside.

Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a medium sized bowl until combined. Set aside.

In another bowl, whisk together the eggs, milk, sour cream, brown sugar, melted butter, and the 1/2 cup maple syrup until smooth.

Add the flour mixture to the egg mixture and whisk just until incorporated, being careful to not overmix.

Divide the batter evenly among the prepared muffin tins (regular size or mini-muffins).

Bake in the oven until golden brown...18 to 20 minutes for the regular size muffins...12 minutes for the mini-muffins.

While the muffins are baking, whisk together the softened butter and the 2 tablespoons maple syrup in a small bowl until blended. Set aside until ready to use. The bowl of maple butter can be stored sealed in the refrigerator for up to two weeks.

Allow to cool in muffin pans for 5 minutes before removing.

Serve with maple butter.

PUMPKIN STREUSEL MINI-MUFFINS

September is here and that means pumpkins. I know what you are thinking...pumpkins are for October and November, but how many of you have already enjoyed a PSL - hot, iced, or blended? 

The patrons visiting the Cafe at PWUMC are really excited about seeing pumpkin anything. This past Sunday Cafe Treats Baker Cindy, brought these awesome looking Pumpkin Streusel Mini-Muffins. OMG! They could have come from a bakery; they were perfect! Cindy did a great job! 

It was hard to eat just one. (In fact, I know one person took a second one after eating the first one.) If you don't want to make mini-muffins, you can make larger ones and bake for about 20 minutes.

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PUMPKIN STREUSEL MINI-MUFFINS

1-1/2   cups flour

1         teaspoon cinnamon

1         teaspoon pumpkin pie spice

1         teaspoon baking powder

1/2      teaspoon baking soda

1/4      teaspoon salt

1/3      cup oil

1/2     cup brown sugar, packed

1/4     cup sugar

2        large eggs

2        teaspoons vanilla extract

1/4     cup sour cream

1        cup pure pumpkin

*     *     *     *     *

Streusel Topping:

1/2     cup flour

1/4     cup brown sugar

1/4    cup sugar

1       teaspoon cinnamon

1/4    cup unsalted butter, melted

Preheat the oven to 375 degrees F. Line mini-muffin tins with paper cup liners. Set aside.

In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until well combined.

In a large bowl, whisk together the oil, brown sugar, sugar, eggs, vanilla, sour cream, and pumpkin puree until smooth.

Gradually add the dry ingredients to the wet ingredients, whisking until no lumps remain.

Spoon the batter evenly into the prepared muffin pan. (A tablespoon sized cookie scoop works great for this.)

Prepare the streusel topping by combining the dry ingredients in a small bowl. Stir in the melted butter until the mixture forms crumbles.

Sprinkle or crumble the streusel mix over each mini-muffin making sure the top is evenly covered.

Bake in the oven until the center springs back when lightly touched, check at 12 minutes.

BANANA MINI-MUFFINS

 I have been making sugar-free desserts for a number of years if I am making them just for us and sometimes when others will be eating. I was really glad when one brand of cake mixes started making a yellow cake mix, a devil's food cake mix, and brownies in a sugar-free variety. 

A couple of the bakers with the Cafe Treats also make desserts using sugar substitutes. Sometimes I can tell the difference, but often I can't, especially if a Zero Sugar cake mix is the base for the recipe. 

I read once that most recipes could be made successfully by reducing the amount of sugar by as much as 1/4 cup. They suggested that you start by removing 1-2 tablespoons of sugar in the recipe to test the finished taste in the dish. So often if a recipe calls for 1-1/4 cups of sugar, I just use 1 cup. I have never (so far) had a negative result in the outcome.

Friend and Cafe Treats Baker Sandi made these mini-muffins for Sunday's Cafe. I'm glad I managed to sneak one before I left for Sunday school, because I was about 10 minutes late getting back to the Cafe  and they were all gone. So I think the attendees of the modern service thought they were as delicious as I did.

I know what I will be making the next time I need to make a sugar-free treat for the Cafe.  

BANANA MINI-MUFFINS

1    Zero Sugar yellow cake mix (or regular one)

3    mashed bananas

2    large eggs

1    teaspoon vanilla

Preheat the oven to 350 degrees F. Spray mini-muffin pans lightly with non-stick cooking spray. Set aside.

Combine all of the ingredients in a mixing bowl and stir to combine.

Fill muffin tin with a tablespoon batter (a cookie scoop works great for this to make all of the muffins uniform.)

Bake for 12 to 15 minutes.

Cool a bit before removing to a wire rack.

LEMON POPPY SEED MINI-MUFFINS

 People stopping by the Cafe for a Cafe Treat at PWUMC often compliment us on the variety we have and we do. Usually.

I say usually because occasionally that doesn't happen. For example, one Sunday the majority of the Treats were chocolate. One time we had several mini-muffins. Another time chocolate chips were popular.

Most of the time though we do have quite a variety. I think that is because we usually have at least six different people contributing. That also means I get to try things I might not want to make myself.

Cafe Treats Baker Alyssa has recently joined the group. She and her husband just joined the church and she said she was interested in the Cafe Treats and making the Unleavened Bread for Communion on her information sheet.

For Alyssa's second Treat she chose to make these cute Lemon Poppy Seed Mini-Muffins. One young girl came up and quickly chose one the mini-muffins, took a bite, and said, "Now, that is really good." 

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LEMON POPPY SEED MINI-MUFFINS

3       cups flour

1       cup sugar

2       tablespoons poppy seeds

1       tablespoon baking powder

1/2    tablespoon baking soda

1/2    teaspoon salt

1-1/2 cups vanilla Greek yogurt

2       tablespoons fresh lemon juice, optional

1-1/2 tablespoons grated lemon zest

2       large eggs

8       tablespoons (1 stick) unsalted butter, melted and cooled

*     *     *     *     *     *

For the Glaze:

1/4    cup sugar

1/4    cup lemon juice

coarse sugar for sprinkling, optional

Preheat the oven to 375 degrees F. Grease or spray two mini-muffin pans. Set aside.

Whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Set aside.

In another bowl, whisk the yogurt, lemon zest, and eggs until smooth. Gently fold the yogurt mixture into the flour mixture just until combined. Fold in the melted butter. Do not overmix, the batter will be thick.

Divide the batter among the prepared muffin cups. A tablespoon cookie scoop works great. 

Bake for 18 minutes. Rotate the muffin tin halfway through baking.

While the muffins are baking, simmer the sugar and lemon juice together in a small saucepan over medium heat until it tuns into a light syrup, about 3 to 5 minutes.

Brush the tops of the muffins with the lemon syrup. Sprinkle with coarse sugar. Let cool in the tins about 5 minutes. Then remove the muffins to finish cooling on the wire rack.

WOODSTOCK INN'S BANANA-CHOCOLATE CHIP MUFFINS

 Be Our Guest. Cooking with Missouri's Innkeepers Cookbook/Travel Guide is the newest addition to my cookbook collection. The copyright is 1991, but I checked and the Woodstock Inn Bed and Breakfast still exists in Independence, MO.

According to the cookbook, the "Woodstock Inn, built in the early 1900's, is a former location for a collector doll business. Located in the heart of historic Independence, Missouri, it is only blocks from the Truman Library and home, historic mansions, Latter Day Saint religious centers, and a 10 minute drive to the Sprots Stadiums and Worlds of Fun Theme Parks.

Eleven guest rooms, all with private bath and individual climate control are tastefully decorated. Two suite rooms, which are handicap accessible, offer deluxe accommodations with sitting room.

Emphasis is on hospitality, good food (with special dietary needs considered) and knowledgeable hosts on points of interest. Private, lighted, off-street parking lot."

The online picture and the drawing in the cookbook indicates no change in the building. Sounds like the perfect place to stay if you are planning a trip to the Kansas City area. I have toured some of the historic homes in Independence and the Truman Library and home is a must-see if you come.

I had some bananas that were very ripe and saw the recipe for their muffins and decided to make them. I substituted sea salt & caramel chips for the chocolate chips because I had 1/2 cup left in a bag and wanted to use them up. Besides someone else was bringing a treat with chocolate chips for the Cafe Treat. That is also why I made mini-muffins instead of regular muffins. Mini-muffins work so much better in the Cafe at church. I also reduced the sugar from 1-1/4 cups to just 1 cup and trust me, they are plenty sweet.

The mini-muffins were just perfect and I really enjoyed the taste of the sea salt & caramel chips instead of chocolate chips. Even though I sprayed the pans, the first pan I allowed to cool probably five minutes before I tried removing them and that was a mistake. The problem was as the pan cooled, where the chips happened to be on the edge touching the pan, they stuck to the pan and so the muffin wasn't as pretty. The second pan I removed the muffins after a minute or two and none of them wanted to stick in the pan.

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WOODSTOCK INN'S BANANA-CHOCOLATE CHIP MUFFINS

1       cup sugar

1       stick butter, softened

2       beaten eggs

1       teaspoon vanilla

3       tablespoons sour cream (I used Greek yogurt)

2       cups flour

1       teaspoon baking soda

2       ripe mashed bananas (about 1 cup)

1/2    cup chocolate chips (I used sea salt & caramel chips)

Preheat the oven to 375 degrees F. Lightly spray muffin pans with non-stick cooking spray. (I made mini-muffins.) Set aside.

Combine sugar and butter until smooth.

Stir in eggs and vanilla and sour cream.

Combine flour and baking soda in a bowl with a whisk and

then add to creamed mixture.

Stir til all mixed up.

Fold in the bananas and

chocolate chips.

If making muffins fill 2/3 cup full. I made mini-muffins so I used a level tablespoon cookie scoop to measure amount.

Bake for 20 to 22 minutes for muffins or 12 minutes for mini-muffins.

Allow to cool only slightly before removing to cool on a wire rack. Use a knife to "run" inside the cup to loosen the muffin.