Description:
Abbie brought this recipe when she and Shauna came from Katie's house. They are delicious! The recipe says that you can flash freeze them and they will keep in the freezer for several weeks.
Ingredients:
4 TBL softened butter
1/4 c applesauce
2 large (very ripe) bananas
1/4 c sour cream
1/4 c plain yogurt (can use all plain yogurt instead of the sour cream
2 large eggs
1 1/2 tsp vanilla
2 c soft white wheat flour (I only ended up using 1 3/4 cups of wheat flour)
1/4 c freshly ground flaxseed (optional)
3/4 c sugar
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
(optional) 1 c chopped walnuts
(optional) 1/2 c chocolate chips
Directions:
1. Preheat oven to 350 degrees.
2. Lightly grease muffin tins (jumbo, regular or mini)
3. Puree bananas, sour cream, yogurt, eggs, applesauce and vanilla in a blender.
4. Sift flour, ground flaxseed, sugar, baking soda, baking powder and salt into bowl of electric mixer fitted with a whisk attachment.
5. Add butter and mix on medium/low speed until blended, about 30 seconds.
6. Add banana mixture in three batches, scraping bowl and mixing on medium between each addition.
7. Fold in nuts and/or chocolate chips if desired.
8. Let sit for 10 minutes to allow the leavening agents time to work with the wheat flour.
9. Pour into muffin tins.
10. Bake until lightly browned and bounces back to touch, about 15 minutes for regular size muffings.
11. Remove from oven, cool for about 5 minutes before turning out, and cool completely on wire rack.
(NOTE: I just put the butter, applesauce, bananas, sour cream, eggs, vanilla and sugar in a bowl and mixed with electric mixer. I then added the flour, soda, baking powder and salt and finished mixing it. I was able to get 1 1/2 doz.)
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