INGREDINETS:
- All purpose flour – 2 cups
- Baking Powder – 1 tsp (10mL)
- Baking soda – 1/2 tsp (5 mL)
- Sugar – 3/4 cup or 1 cup ( deepens on sweetness you want)
- Large eggs – nos
- Butter (at room temperature) – 1/2 cup (125mL)
- Ripe Bananas, crushed – 3 or 4 , medium
METHOD:
- Measure and place all the ingredients in your work place to make Banana Muffins.
- Preheat oven to 350 degree F.
- Grease one 12- cup muffin pan or two 6-cup muffin pans
- In a large bowl combine together All purpose flour, Baking powder and Baking soda. keep it aside.
- In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, beat butter at high speed until it is soft and smooth, about 20 seconds. (if you don’t have Standing mixer, place butter in a large bowl and mix well using a hand mixer )
- Add sugar to the bowl and beat well, at medium speed, until the mixture is light and fluffy. Scarp down the bowl with a large rubber spatula once or twice in between. Total mixing time is 20 seconds.
- Now add the eggs one at a time, beat in medium speed, only until well blended. Scrape down the bowl once or twice.
- Add the dry ingredients (All purpose flour, Baking powder and Baking soda) and beat until the mixture is smooth.
- Now add the crushed bananas and mix just until incorporated.
- Spoon batter to prepared muffin pans, dividing evenly.
- Bake in preheated oven for 20 to 25 minutes or until done. Regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes. Muffin bake best on the middle rack in the oven.
- Muffins straight from the hot oven are very fragile so don’t remove them immediately from the pan, allow them to cool about 5 to 10 minutes.
- Serve your Banana Muffins immediately with hot tea or coffee or store in airtight container for 2 to 3 days.
