Sunday, March 9, 2008

banana muffins

this post is for my dear friend tsquared[somethingorother], my edamame brother. he knows who he is and so his name isn't important. the point is, he made a grand attempt at a mass banana bread making session without really having done a lot of baking before. we're talking loaves and loaves, muffin upon muffin. what he learned was that baking soda is important, but too much might be deadly...and that using proper measurements might actually make a difference.

during one of his attempts (there were multiple...) he posted pictures of "my" recipe that didn't fare all that well. i felt that i needed to post some of my own to show that, indeed, with measuring instruments and the right ingredients (oh, let me point out that tsqaured[...] actually substituted
olive oil for vegetable oil in boxed brownie fiasco), you too can bake.

look mom, i can measure!

banana muffins

1/2 c butter
1 c sugar
2 eggs
1 cup mashed banana (i prefer 3 overripe or frozen then thawed bananas)
3/4 tsp baking soda
1/2 tsp salt
1 c flour
1/4 c chopped dark chocolate (or chips) *this is optional - you could sub with toasted walnuts, halved cranberries, or just do without*

1. cream butter and sugar
2. add eggs one at a time, beating between each
3. add dry ingredients and mix until combined
4. fold in chocolate *optional
5. pour into 12 muffin cups
6. bake for 25 to 30 minutes at 350 F (until toothpick comes out clean)

ready to bake

i would like to point out that tsquared[...] is determined. he worked through his mistakes, found a 1 cup measuring device and figured out that self rising flour doesn't replace all dry ingredients. he made a successful batch of banana muffin-cakes and frosted them with cream cheese and chocolate frostings.

the final result: golden on top, gooey chocolate on the inside and a rich banana flavor
(and no potential risk of death by a baking soda overdose)


Thomas said...

They look great. Even better than mine ;)