I was on quite the muffin kick last school year. This year, not so much. However, I was tempted to turn a banana bread recipe I saw recently into muffins, and the result was so good I thought I'd share the recipe.
Andrew Weil's Banana Bread uses whole wheat pastry flour for a tender crumb. While a bit difficult to find, it's worth seeking out. I tweaked the recipe a bit, cutting down the honey to 1/3 cup and omitting the nuts, obviously. (In my first try, we all thought 1/2 cup of honey was too sweet, especially with really ripe bananas.)
Prepare as written, except divide batter among 12 greased muffin cups. Bake at 350 for 25 minutes.
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