I redeemed myself from the toffee debacle with yummy Banana Crunch Muffins. The Barefoot Contessa never lets me down! But I should have contained my excitement a little. Not everyone likes muffins as much as the Mulkey's.
I made these before Elli and I went to book club. Each month someone hosts all the girls and moms. And each mom usually brings a bottle of wine to the hostess. Not mandatory, just a nice gesture - since they feed all of us dinner (and wine.)
I thought I would bring this month's hostess a plate of warm muffins instead of wine. I wrapped up the plate, added a ribbon and a little tag with the name of the muffins and off we went.
"Hi! Great to see you. We made muffins this afternoon so I brought you a plate for your family." I said. "Oh thanks. They're so tiny." she replied. Uh oh. This is not going like I imagined. "Yeah, they're small. We made mini muffins!" She smiled. "Thaaaaaaaaaaanks."
Great.
The other mom's started arriving. All with a bottle of wine in hand. "Thanks for the wine! It's so nice of everyone to bring wine!" wah waaaaaaaaaaaaaah
I'm a loser.
Note to self. Book club mom's want wine. Not muffins. doh!
Banana Crunch Muffins
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure Vanilla paste (or extract)
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts (optional)
1 cup granola
1 cup sweetened shredded coconut
Top with granola and shredded coconut
Preheat the oven to 350ยบ.
1. Line 18 large muffin cups with paper liners.
2. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment.
3. Add the melted butter and blend.
4. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
5. Fold the diced bananas, walnuts, granola, and coconut into the batter.
6. Spoon the batter into the paper liners, filling each 1 to the top.
7. Top each muffin with granola and coconut.
8. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean.
9. Cool slightly, remove from the pan, and serve.
1. Line 18 large muffin cups with paper liners.
2. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment.
3. Add the melted butter and blend.
4. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
5. Fold the diced bananas, walnuts, granola, and coconut into the batter.
6. Spoon the batter into the paper liners, filling each 1 to the top.
7. Top each muffin with granola and coconut.
8. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean.
9. Cool slightly, remove from the pan, and serve.
Hey, a batch of homemade muffins beats a store bought bottle of wine ANYTIME in my book! It's the TLC that means the most :) I'm sure she appreciated it.
ReplyDeleteSee? That's what I thought. I was not feeling any muffin love though.
ReplyDeleteWow..........We would love the muffins..........but are still waiting for the olives.........
ReplyDeleteLove you,
Mom
I got the same reaction from a bride to be when I cross-stiched and framed her wedding announcment.
ReplyDeleteI guess if you don't bake/cross-stitch you may not appreciate the time/effort.
I'm sure Ellie thought it was cool though-and that's all that counts!