Posts tagged ‘muffins’

November 14, 2011

Banana Bread, sans Egg

Banana bread is a tricky, slippery, mysterious enigma. I’ve basically kept with the same “recipe” for several years now, but because it isn’t perfect yet, I keep tweaking slightly to discover entirely new worlds when it comes to banana bread. It’s an exciting endeavor, unless I don’t use enough butter or forget an ingredient. This time, I didn’t forget anything (except the fact that I didn’t have any eggs in my house); I adventured into the world of banana bread with an open mouth and ready heart; and I was greatly rewarded for my experimentation. I give you They’ll Never Know You Were Out of Eggs but Wanted to Bake Anyway Banana Bread.

Going into this attempt, I thought my house contained eggs. Those elusive scrambleable necessities for breakfast and baking went for all they were worth, apparently. And more quickly than I anticipated. So, I did a bit of research. Dear internet, what is a good egg substitute other than Egg Substitute? You know, internet, something I can use from my cabinet or fridge, so I don’t actually have to leave my house or my pre-heating oven?

Banana Bread, sans eggs
Inspired by Mark Bittman

1 stick butter, softened
1 c A-P flour (I used white wheat.)
1 c cake flour
1 t salt
1 1/2 t baking powder
3/4 c light brown sugar
5 banananananananas, smushed (Did you know bananas act as a perfectly acceptable and delicious egg substitute? Isn’t that perfect for banana bread??? I added a little bit of yogurt just ’cause and was thankful for the baking powder in this recipe to help the leavening.)
1/8 c plain yogurt
2 t vanilla yogurt

Preheat oven to 350 degrees F. Ready a dozen muffin cups and a small loaf pan.

Whisk dry ingredients together. Cream brown sugar and butter together. Beat in bananas. Add yogurt. Mix until incorporated. Add vanilla extract.

Pour batter into tins. I did it six at a time then the loaf. The muffins took about 12 minutes each. The loaf took a bit longer. Just bake until golden brown and they pass the toothpick test. Really, a good measure is to watch until the edges of the muffins begin pulling away from the tin. But not any longer than that. They’ll get dry.


Cool on rack or whatever (see above for my very and professional cooling method) before removing. Enjoy. Share. Love.

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September 19, 2010

Cinnamon Streusel Muffins

Sunday morning. Freshly baked muffins, freshly brewed coffee, and reading the newspaper online. You don’t have to make these muffins strictly on Sunday. I would hedge my bets that these muffins would be good wrapped in a paper towel and devoured on the way to work. They might even aid in helping a Monday morning, rushed to the car and to work, feel like a Sunday mid-morning. Ahh.

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For this recipe, I used three different mixing bowls, two sticks of butter (almost), and one cup of rolled quick oats (because that’s what I had on hand).

Cinnamon Streusel Muffins
Inspired by: King Arthur Flour

Topping
1/3 c brown sugar
1/2 c rolled oats
1/2 c A-P flour
3 T soft butter

Filling
3 T butter
1/2 c brown sugar
1 1/2 T ground cinnamon

Batter
1/2 c butter, melted
3/4 c milk
2 large eggs
1 3/4 c A-P flour
1/2 c rolled oats
2 T cornstarch
3/4 c granulated sugar
1 T baking powder
1/2 t salt
1/4 t ground cloves
1/8 t ground cinnamon

Preheat oven to 400 degrees F.

For topping:: Mix ingredients until crumbly. Set aside.

For filling:: Beat (low speed) butter, brown sugar, and cinnamon. Pat together with large spoon to bring together. Set aside.

For batter:: Whisk together melted butter, eggs, and milk until combined. In a separate bowl, mix all dry ingredients. Add dry mixture to liquid, stirring until combined.

Spray muffin tins with cooking spray. Divide half the batter evenly among the muffin cups. Dollop 2 t of filling into each muffin. Top with remaining batter. Then, sprinkle topping, press in lightly.

Bake muffins for 20 to 25 minutes or until golden brown. Remove from oven. Wait 5 minutes to remove them to a rack. Continue to let them cool.

Object of Affection