Moist Banana Muffins
Do you ever have a really bad several few weeks, well the last few weeks have not been the greatest! I lost my recipe note book, that I use to keep all of my recipes of the new tweaked Desserts, somehow in the midst of the construction of my house it got misplaced! I just found it 5 minutes ago and I did the HAPPY DANCE all over the house!!!! I have baked, I have pictures, but what good are pictures without any instructions?!
I searched the house high and low, I was about to have a nervous break down, over a note pad......SERIOUSLY....I think there might be something wrong with me! So here I am back posting again, and now I won't be so negligent with my precious notebook, ever again!
I love muffins, so do my kids; I tried to make my son's favorite Almond Poppy Seed, they did not turn out too well. I have to quit trying to make everything so healthy and minimal sugar. These Banana muffins are moist, and taste honestly just like Gluten Full muffins...I could not have been happier! I froze them and they came out fantastic too! I hope you enjoy them as much as we did!
Happy Baking, Natalie
Ingredients:
Adapted from Better Homes and Gardens
New Cook Book
-1 3/4 cups Pamela's Bread Flour mix
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-3/4 sugar
-1 cup Buttermilk
-1 large egg slightly beaten
-1/3 cup oil
-1 tsp vanilla
-1 cup mashed ripened banana
How to-
Preheat the oven to 400* degrees, bake for 18 minutes or until a toothpick inserted into the center comes out clean. Use muffins cups or spray your pan, I used 1/4 cup measuring cup to fill, don't over fill. It should make about 20.
-First add the flour, baking powder and sugar, mix together.
-Next add the egg, oil, vanilla and banana and mix until everything is combined. Don't over mix or it will be stiff and not fluffy.
-Last measure into your cups and bake. Cool and enjoy!
This is one of my new favorite things, oh my gosh, what a tasty treat!!! You can get them at the grocery store, or on Amazon.
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