Wednesday, March 23, 2016

Banana Bread Muffins

Yesterday's nanner puddin' turned out so well that I decided to bake Banana Bread Muffins for breakfast this morning.

In the U.S., I baked these muffins regularly. To bake the muffins here, I've had to make changes in the recipe. The family's favorite was my recipe using half all purpose (white) flour and half whole wheat flour. I haven't been able to locate whole wheat flour in this area of Philippines, so it's 100% all purpose.

Here's the modified recipe:

Banana Bread Muffins
(makes 1 dozen)

1 1/2 cups all purpose white flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt

3 or 4 mashed very ripe bananas
1 egg
1/3 cup oil
3/4 cup brown sugar
1 tsp vanilla

Preheat oven to 350 degrees. In a medium bowl combine flour, baking soda, baking powder, salt and cinnamon. In a large bowl cream together eggs and sugar. Stir in mashed bananas, vanilla, and oil . Stir in flour mixture, a third at a time, until just combined.

Fill muffin cups about 3/4 full. Bake about 20 minutes or until toothpick inserted into center comes out clean.

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