A little different Banana Muffins ala Chef Talk

Discussion in 'Recipes' started by kaneohegirlinaz, Feb 19, 2012.

  1. kaneohegirlinaz

    kaneohegirlinaz

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    I had a few bananas that were way ripe and thought, muffins. 

    I have a recipe with flavors that I like, just not the texture, too dry. 

    So I searched within CT for past threads on the topic and found a few suggestions I would never have thought of.  
      • Cake Flour
      • Do Not Over Mix
      • Don’t over bake
    They came out more like cake than a quick bread, I think, but I love cake without frosting. 
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    I made a simple streusel topping, added chopped pecans and raisins to that batter

    and presto change-o …

    The recipe I have calls for not only the typical ground Cinnamon, but also freshly grated Nutmeg and ground Ginger, really nice.

    I’m not really a very good baker, at least not anymore.  My sister tells me when we were kids, I made yummy goodies, but with puberty comes watching ones weight more closely and I stopped baking.  Now that I am retired and have time to try different recipes, I am rediscovering my oven once more.

    Muffin:

    1 ½ C Cake Flour               1 ¼ tsp Baking powder  

    ½ tsp Baking Soda            ¼ tsp Salt

    ¾ tsp ground Cinnamon

    ¼ tsp freshly grated Nutmeg

    ¼ tsp ground Ginger

    2 medium ripe Banana, mashed (approx 1 C)

    1 egg                                     ½ half and half or whole milk

    ¼ C Butter, melted          1/3 C firmly packed light Brown Sugar

    ¼ tsp Banana extract      ¾ tsp Vanilla extract

    Streusel:

    ¼ C Old Fashioned Rolled Oats

    ¼ C firmly packed light Brown Sugar

    2 Tbsp Flour                        ¼ tsp Baking Powder

    1/8 tsp Salt                          2 Tbsp cold Butter, cut into little pieces

    Preheat oven to 350⁰F.  Line tins with paper cups.  Wisk together the dry ingredients for the Muffin, set aside; in a separate large bowl, wisk together the wet ingredients.  Dump all of the dry ingredients into the wet and with as few strokes as possible with a spatula, just barely combine; set aside for 5 minutes while in another small bowl, mix up the streusel topping with your finger tips into a course texture.

    Evenly divide the batter into muffin cups, as well as topping.  Bake for 18 minutes and check with a toothpick.  There should still be a couple of moist crumbs on the toothpick, not clean; bake an additional 2-3 minutes if necessary.  Remove to a rack to cool in the pan for 5 minutes; remove the muffins carefully to a wire rack to cool further. 

    Options: 

    ½ C chopped Nuts and ½ C Raisins in the batter will yield approximately 16 muffins, you may need extra Streusel…
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    Last edited: Feb 19, 2012
  2. jellly

    jellly

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    Professional Pastry Chef
    Wow, those look delicious.  Thanks for sharing.
     
  3. kaneohegirlinaz

    kaneohegirlinaz

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    Thank you Jelly, that means alot to a home cook to hear a professional chef compliment something you have produced, I really appreciate it.