Wednesday, May 11, 2011

Banana-Brown Sugar Muffins

Thought I'd share the recipe for these muffins as they are a favorite around here. Ike eats one and always asks for more. That's good reviews from my pickiest eater. Kitty doesn't eat much in the bread department, but she'll eat these. More good reviews. And Noey will eat these just as fast as he can, even if it means no hands!
Pure delight!
Here is the recipe from the Williams-Sonoma Family Meals recipe book. Like most of the Williams-Sonoma recipes we've tried, they are perfect! Don't change anything in this recipe and you won't be disappointed.
~Banana-Brown Sugar Muffins~
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 cups (about five) smashed bananas
1/4 cup whole milk
3/4 cup firmly packed brown sugar
1/2 cup unsalted butter, at room temperature
2 large eggs
1 tsp pure vanilla extract
makes 12 standard muffins

Preheat the oven to 350 degrees. Butter 12 standard muffin cups or 24 miniature muffin cups, then flower them, tapping out the excess.

In a small bowl, stir together the flours, baking soda, and salt. In another bowl, whisk together the bananas and milk.

In the bowl of a stand mixer, using the paddle attachment, beat together the brown sugar and butter on medium-high speed until light and fluffy. Stop the mixer and scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. On low speed, stir in the vanilla and the banana mixture, then stir in the flour mixture just until thoroughly incorporated. Spoon the batter into the prepared muffin cups, filling them two-thirds full.

Bake until the tops are golden, 17-20 minutes for standard muffin cups and 12-15 minutes for the mini muffins. Let cool for 5 minutes in the pan, then turn out onto a rack Serve warm or at room temperature.

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