![]() |
These Bakery Style Muffins are very moist with a delicious crunch on top.❤ |
Ingredients:
1 cup regular or butter flavored shortening
2 1/2 cups sugar
3 eggs
3 very ripe bananas, mashed (1 1/2 cups)
1 1/4 cups buttermilk **see below for buttermilk substitutes**
1 teaspoon vanilla
1/2 teaspoon banana extract (optional)
3 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon nutmeg
parchment paper
parchment paper
Topping
1/2 cup lightly packed brown sugar
1/2 granulated sugar
1/2 cup all purpose flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup cold butter, cut into small cubes
Method:
Preheat oven to 400*. Line jumbo muffin pans with squares of parchment paper or paer liners. (If you are not using liners, lightly grease muffin pans with butter or cooking spray.
Add all of the topping ingredients to a bowl. Use a pastry blender or two knives to cut in the butter. After the butter has been cut in, use your fingers (preferably with food safe gloves on) to completely mix the ingredients together. Set aside.
In a large bowl cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, vanilla and banana extract. Sift together flour, baking soda, baking powder and nutmeg. Add to bowl and stir just until the dry ingredients are moistened. Fill muffin cups to 2/3 full. Spoon the sugar mixture on top of each muffin batter.
![]() |
These muffins are wonderful served warm with butter, but the flavor of banana bread muffins is even better the following day at room temperature or chilled. |
1. Place 1 tablespoon plus 1 teaspoon of vinegar into a measuring cup. Add enough milk to measure 1 1/4 cups liquid. Stir. Set aside, for at least 5 minutes, before using.
2. If milk goes sour, even though it smells bad, don't throw it out because it can be used in any recipe that calls for buttermilk.
Notes:
This recipes makes about 15 jumbo muffins or about 24 regular sized muffins.
When you have very ripe bananas, put them in the freezer. When you are ready to make bread, remove bananas from the freezer. When defrosted, the bananas will be very soft. Place bananas in a bowl and use a hand mixer to "mash."
No comments:
Post a Comment