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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Got this from a video on . Mark Bittman really stressed minimizing the stirring to keep the muffins' texture light (rather than like sawdust). I used white whole wheat flour rather than pastry milled, folded the barest minimum, and then put the rather crumbly batter in the tins by briefly molded handfuls rather than with a spoon. Sure got some glowing reviews from the family. Ingredients:
2 1/2 cups whole wheat flour, preferably pastry flour |
3/4 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup butter, melted |
1 cup banana, mashed, about 2 medium large |
1 egg, beaten |
1/2 cup buttermilk |
Directions:
1. Preheat oven to 375°. Prepare 12 cup muffin tin with non-stick spray or paper liners.
2. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
3. In another bowl, whisk together the melted butter, banana, egg and buttermilk.
4. Fold wet into dry and stir until just combined.
5. Fill muffin cups and bake for 25 to 30 minutes or until puffed and golden brown. Serve warm.
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