Friday, June 21, 2013

Banana Muffins

* 4 ripe bananas
* 1 cup packed light-brown sugar
* 1/2 cup canola oil
* 1 large egg
* 1 cup all-purpose flour
* 1 cup whole-wheat flour
* 1 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
* 1/2 cup sour cream
* 1 tbsp vanilla extract


1. Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
2. Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
3. Fill muffin liners three-quarters full. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.

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