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Banana Muffins

July 10, 2010

These are most certainly not the healthiest, as they contain white sugar.  Lately, I have had the worst fortune using whole wheat pastry flour.   My baked goods have come out dry and crumbly even with minimal stirring, so while I retool in an attempt to keep from purchasing even less healthy processed foods there is going to be some give and take in our diets.

Banana Muffins – Makes 17

3 very ripe bananas

3/4 cup white sugar (oh noes!)

1 egg

1/3 cup canola oil

1 heaping tsp yogurt

1 t molasses

1 t cinnamon

1/4 t nutmeg

1 t BS

1 t BP

1/4 t salt

1 c ww pastry flour

1/2 c all purpose flour

375 degrees.  Grease tins, fill 18th muffin tin slot with water.  In KitchenAid with whisk, puree bananas.  Add remaining liquid ingredients and spices, including salt, whisk to combine.  Remove whisk attachment, remainder of incorporating will be done by hand.  Top batter with flours and leavenings.  Gently incorporate with batter attachment, there will be lumps.  Overmixing will result in poor texture/quality muffins.  Bake till done.  I use a combination of my nose and a finger placed on top of the muffins, if they don’t spring back they’re not done.  Enjoy.

** I went out this afternoon.  I came home and the spouse said the kids had eaten some muffins as they were hungry.  He said the kids really liked them.  Apparently, as eleven of the seventeen were gone.  I was only gone for two hours!

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