Tuesday, March 8, 2011

whole wheat banana muffins with maple cinnamon glaze

i'm patting myself on the back right now. you can't see it, but i am. i feel like such a grown up when i make up my own recipes.

you see this muffin?

















it's so moist it's seeping through the paper.


that sounds kind of gross. but when is the last time you made banana muffins that weren't dried up and crusty on the outside, leaving you digging out the insides? you know you've done it... that's why they started just making muffin tops. well these little friends are delectable as is and won't give you a muffin top of your own.

The Opposite of Stale and Dried up Banana Muffins:

3 ripe bananas, mashed with a fork
1/2 cup brown sugar
2 eggs
1 stick of butter, melted
1 tsp vanilla
1.5 cups whole wheat flour (try it with oat!)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Would You Like Some Maple with Your Cinnamon? Glaze :

1/4 cup maple syrup
2 tsp cinnamon (or 1 tbs if you're brave)
1/4 tsp salt

Step 1: combine first 5 ingredients, whisking until loosely incorporated (it's ok if the butter isn't mixed in perfectly.)

Step 2: combine dry ingredients with fork then whisk into the wet ingredients. pour into lightly buttered tins.

Step 3: bake for 15 minutes at 350 or until a cake tester comes out mostly clean!

Step 4: mix together glaze ingredients and dunk cooled muffins into the bowl once (or twice if you're bad.)




2 tips when serving these :
1) don't eat 4.5 in one day like i did when your husband's string quartet doesn't eat them. i'm not sorry.
2) do not serve to friend who is allergic to cinnamon. i am sorry for that.

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