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Yours is the muffiniest family I know.
- Aunt Annie
Ingredients
- 2 funky, old bananas (can be dark and bruised but not moldy)
- 2 large eggs (let them soak in warm water to get them to room temperature)
- 1 teaspoon vanilla
- 1 1/4 cup flour
- 1/4 cup wheat germ
- 2 teaspoons (slightly rounded) baking powder
- 1 teaspoon baking soda
- 1 stick butter, soft (30-ish seconds in microwave), plus some to grease pan
- 1/2 cup sugar
Equipment
- Large mixing bowl
- 2 smaller mixing bowls
- Electric mixer
- Whisk (or sifter but that's too much work)
- Sturdy mixing spoon
- Muffin pan; standard size, dozen
Instructions
- Preheat oven to 400°F.
- In the largest mixing bowl, nuke the butter.
- Add sugar and beat until... seems like enough. (Yeah... I don't know. Let me know if you ever notice that some detail makes a difference in the qualty of the muffins.)
- In one of the smaller bowls (medium is good), whisk together the flour, wheat germ, baking powder, and baking soda. The point here is just to get everything distributed evenly. Set aside (the dry ingredients get added last.)
- In the smallest bowl, mash the bananas.
- Add the bananas, eggs, and vanilla to the butter/sugar mixture and beat again until it seems... good. You're done with the mixer now.
- Add the dry stuff to the large bowl now and stir everything together with spoon.
- Grease muffin tin and then add all the batter.
- Bake for 18 minutes.
- Remove from oven and tip muffins out onto a rack for a few minutes.
Real life
Flat-top batch
Not sure idea why they sometimes come out flat, but this batch was before I started being a little more generous with the leavening and before I started bringing eggs to room temperature. (My friend Jennifer Garner taught me that trick.) Oh! I also stopped using the electric beaters after adding the flour, so maybe one of thos things helped.
Good snack for a lazy day.
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