Banana Muffins

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  • Course: Desserts

Ingredients

  • butter, at room temperature: 4 tbsp
  • sugar: 3/4 cup
  • egg: 1
  • flour: 1 cup
  • baking powder: 1 tsp
  • salt: 1/8 tsp
  • ripe bananas: 2 medium
  • milk: 3 tbsp
  • yogurt: 3 tbsp
  • vanilla extract: 1/2 tsp

Method

Method



  1. Trim a 10-inch by 7-inch aluminum, 6-muffin, tin around edges to fit into bowl. Place cupcake liner into each.
  2. In a prep bowl, cream together butter and sugar. Add egg and beat well.
  3. In a separate prep bowl, whisk together flour, baking powder and salt.
  4. In a third prep bowl, mash bananas and then whisk in milk, yogurt, and vanilla extract.
  5. Add half the dry ingredients to the butter and beat. Then add the milk and banana mixtureand mix again. Finally, add the other half of dry mixture and mix until just combined.
  6. Spoon about 2 1/2 tablespoons batter into each muffin cup. Place filled aluminum foil muffin tin into bowl. Close lid, set dial to position 2, turn bottom heating element on. Bake for 20-25 minutes, rotating halfway through cooking, until a toothpick comes out clean when inserted into center of muffin. When cool enough to handle, remove muffins from tin and repeat with rest of batter.
  7. Trim a 10-inch by 7-inch aluminum, 6-muffin, tin around edges to fit into bowl. Place cupcake liner into each.

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