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Tuesday, May 28, 2013

Banana Macadamia Nut Muffins

Well after a long and much needed vacation and some jet lag recovery I am finally getting back into the swing of things. We decided to put hardwood floors in my crafty room this weekend, it was the last room in the house so it was nice to have that done. The down side is I was out my room for most of the weekend. So I occupied my time with some baking.

Clearing out my cupboards and using up products on hand I baked these yummy treats for the co-workers today.

Recipe is as follows

Preheat Oven to  350 degrees
Bake 20 - 23 minutes
Makes 1 dozen

  • 1/2 cup butter
  • 2/3 cup sugar
  • 1 cup mashed banana, about 2 medium or 1 1/2 large bananas
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/3 cup milk
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup Unbleached All-Purpose Flour
  • 1 cup  Traditional Whole Wheat Flour or White Whole Wheat Flour
  • 3/4 cup butterscotch (or chocolate ) chips
  • 1 cup chopped macadamia (or walnuts, or pecans), pre-toasted in a 350°F oven for 8 minutes, if desired

  • Lightly grease or use cupcake liners for 12 muffin cups
    In a medium-sized mixing bowl, beat together the butter and sugar till smooth.
    Beat in the mashed banana, then the egg, flavorings, and milk.
    Add the baking powder, baking soda, salt, and flours, stirring till smooth; if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared.
    Stir in the butterscotch chips and nuts
    Heap the thick batter into the prepared muffin cups, mounding them quite full; a muffin scoop works well here. Sprinkle the tops of the muffins with coarse white sparkling sugar, if desired.
    Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.
    Remove the muffins from the oven, and let the pan to cool a bit. As soon as you can safely handle them, transfer the muffins to a rack to cool completely

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