Muffins are a staple snack at our house. Once a month or so I'll get the bug (or be nagged) to make muffins. I make at least 2 dozen muffins at a time, freezing any muffins that aren't gone after 24 hours. Then when I need a quick snack I just pop them out of the freezer and into the microwave. They're also great to put into a sack lunch. In the summer they thaw quickly and help keep other ingredients cool.
Banana Bread Muffins (as adapted from Joy of Cooking)
makes 24 muffins or 2 loaves
2/3 cup shortening *
1 cup sugar
1 teaspoon salt
lemon zest (optional)
3 large eggs, chicken or duck - or 4 small eggs
2-3 cups ripe banana
Blend at low speed:
2 1/2 cups whole wheat pastry flour
4 1/2 teaspoons baking powder
Mix in 1/2 cup goodies: (optional)
Put into greased muffin tins or cup cake papers
Bake at 350 degrees F (335 convection oven) for ~ 20 min.
divide and pour into 2 greased bread loaf pans for ~1 hour.
Notes and modifications:
*I never use vegetable shorting. Ugh. Vegetable shortening is not food!
I use butter, coconut oil, or olive oil for my baking. Recently I used half butter and half virgin coconut oil in this recipe and it was wonderful! The virgin coconut oil had a very faint fragrance (but not taste) of coconut that went very well with the banana. The muffins also had a slight crispness to the them that I've never got before.
If you have a smaller family and no freezer, this recipe halves just fine.
In my family muffins last a little longer than loaves. I think it has to do with portion control. :-)
Usually I stir in or sprinkle on nuts on half of the batch, then ditto with chocolate chips for the other half. Guess which the kids prefer? ;-)
I really like duck eggs for baking. They are larger, cook poofier (man, spell check hate that word!), and the flavor is just lovely. I don't like duck eggs when I'm eating an egg plain, although it's been so long since I've had one that way, I don't think I could tell you why.
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