Hey, dolls!
Well, I’ve been on a bit of a muffin kick lately – I love being able to roll out of bed and just take one off the plate when I’m in a hurry, and sitting down with a cup of coffee, Jane Austen, and a good muffin can do ones soul quite well. Anyways, I’d thought I’d share the recipes I’ve been enjoying lately.
DISCLAIMER: I did not come up with these recipes and they are not mine. I simply wanted to share them with you. I take no credit for the recipes.
Any of you who have ever cooked stuff out of the Barefoot Contessa cookbooks know that she has perhaps some of the yummiest recipes. (I really like her mashed potatoes – they’re easy and super delish!) I thoroughly enjoy cooking from her cookbooks, her recipes are quite straightforward, and have always produced great results. So, the first recipe I wanted to share with you are these Banana Bran muffins. They’re absolutely amazing for breakfast, dessert, or snack. The sugar in them is minimal, and they leave you feeling wholly satisfied.
Crunchy Bran Muffins
Ingrédients:
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 extract
2 mashed ripe bananas (1 cup)
1 diced ripe banana (1 cup)
1 cup granola
Dried granola
Pour cuir: (To bake)
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. 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.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
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Blueberry Muffin
Ingrédients:
1/2 cup butter or 1/2 cup margarine, at room temp
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup milk
2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
Brown Sugar // Sugar in the raw (opt.)
Pour cuir: (To bake)
Heat oven to 375°. Place cupcake liners in 18 regular-size muffin cups. (If you do not have cupcake liners: Grease 18 regular-size muffin cups). In a medium sized bowl, beat butter and sugar until a creamy consistency(pale and fluffy). Add eggs one at a time, beating after each. After both eggs are mixed in, beat in vanilla, baking powder and salt. With spoon, fold in half of flour(1 cup) then half of milk(1/4 cup) into batter; repeat. Fold in blueberries.
Spoon into muffin cups 3/4 way full. (Optional: sprinkle brown sugar or Sugar in the raw on top of each)
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Bake 15 to 20 minutes, until golden brown and springy to touch.
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They are the absolute best – perfect proportion and has the perfect amount of sweetness!
Let me know what you think of these if you try them!
Happy Monday!
xoxo,
brittanycharis
b r i t t a n y c h a r i s 