Banana Orange Breadmuffins Food

BANANA BREAD MUFFINS

Steps:

• Preheat the oven to 425 degrees F.
• Lightly brush a 12-muffin tin with butter and set aside.
• Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
• Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
• Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
• Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

BANANA BREAD OF MUFFINS

Steps:

• Preheat the oven to 180 C/ Gas 4
• Mash the bananas and combine with the sugar, egg and melted butter.
• Sieve in the flour and baking powder, mixing in as you go.
• Pour into a banana bread case and place in the oven for 30 minutes, check the banana bread and remove once golden and risen.
• Alternatively spoon into muffin cases and bake for 25 minutes, check on muffins and remove once golden and spongy.
• Whilst the banana bread/muffins are cooling down. Begin to make the icing.
• Whip together the melted butter and cream cheese. Then add 300g of the icing sugar and mix well.
• Then add the lime juice and vanilla extract to the mixture. After this slowly add as much as required of the the rest of the icing sugar until the icing is sweet enough and you will know the texture is ready when a flattened tea spoon of icing is turned side ways it doesn't drip off.
• Ice your Banana bread or Muffins once they have cooled down and add sprinkles (optional).

BANANA/ORANGE BREAD

Steps:

• Preheat oven to 375°F.
• Mix all the dry ingredients together in a large bowl.
• Add all wet ingredients in a blender and mix for 15 seconds.
• Add the blended ingredients to the dry ingredients and mix well.
• Pour mixture into a well-greased bread pan and place on middle rack in preheated oven.
• Bake for approximately 45 minutes.
• Insert toothpick to test for doneness (it should come out clean).
• Cover the loaf with foil if it is starting to brown too quickly on top.
• Let cool for 30 minutes and then enjoy.

EASY BANANA MUFFINS

Steps:

• Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate bowl mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.
• Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a wire rack.

SARAH'S BANANA BREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter.
• Mix sugar, oil, and egg until creamy and light yellow in a bowl. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin.
• Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.

BANANA MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
• Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
• Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
• Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
• Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
• Copyright 2003 Television Food Network, G.P. All rights reserved

CHOCOLATE BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
• Whisk sugar, oil, egg, milk, and vanilla extract together in a separate bowl. Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
• Divide batter among the muffin cups, filling each about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

HEALTHY BANANA BREAD MUFFINS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
• Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using.
• Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook's Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely.

BANANA APPLE MUFFINS

Steps:

• In a small bowl, combine the first seven ingredients. In another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in apple and banana., Fill greased muffin cups about three-fourths full. Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

BANANA BREAD MUFFINS RECIPE

Steps:

• Preheat the oven to 350°F and line a muffin tin with 12 muffin liners. In a medium bowl, mix together the flour, baking soda, baking powder, salt and cinnamon. Set this aside. In a large bowl, mix together the granulated and brown sugar, eggs, canola oil, and vanilla. Stir in the mashed bananas. Add the dry mix to the wet and stir just until combined. Do not over mix! Divide the batter evenly among the muffin liners and bake for 17-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for 5 minutes in the pan and then turn out to a wire rack to cool completely. Once the muffins have cooled, place in an airtight container and store at room temperature for up to 5 days.

BANANA ORANGE BREAD

Steps:

• Preheat oven to 350 In a large mixing bowl, cream together the butter, oil, and sugar until light and fluffy.
• Add mashed bananas and mix well.
• Add salt, vanilla, orange juice and zest and mix until well combined.
• Add eggs, one at a time, mixing after each addition.
• Mix in baking soda and baking powder.
• Mix on low, gradually adding flour until combined.
• Divide batter evenly between two 8.5"x4.5" loaf pans. Bake 50 minutes or until toothpick inserted into the center comes out clean. Allow to cool 15 minutes before removing from pans. Let cool completely before glazing.
• Whisk together powdered sugar and orange juice until it reaches a glue like consistency. Add more juice if too thick, or more sugar if too runny. Drizzle over cooled loaves. Add orange zest to tops, if desired.

BANANA, ORANGE & PECAN MUFFINS

Steps:

• In a large bowl, beat together bananas, butter, egg, vanilla and orange rind.
• In a medium bowl, stif together flour, sugar, baking powder, baking soda and salt. Pour the dry ingredients in the banana mixture and mix until combined. Add chopped pecans & stir again.
• Spoon batter into 12 greased or paper-lined muffin cups.
• Bake muffins in 350 degrees F oven for 15 to 20 minutes of until risen and firm to the touch. Let cool on wire racks.
• Store in airtight containers for up to 3 days of freeze for up to 3 months.

ORANGE BANANA NUT BREAD

Steps:

• In a bowl, combine the sugar, oil and eggs; mix well. Stir in bananas and orange juice. Combine the dry ingredients; add to banana mixture, beating just until moistened. Stir in walnuts. Pour into 2 greased 8x4-in. loaf pans. , Bake at 325° until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Freeze option: Securely wrap cooled loaves in foil; freeze. To use, thaw at room temperature.

BANANA ORANGE MUFFINS

Steps:

• Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.
• In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.).
• Fill muffin cups almost full.
• Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.

BANANA ORANGE HONEY MUFFINS

Steps:

• Preheat oven to 350. Prepare muffin tins with liners or coat with cooking spray.
• In a large bowl beat together bananas, oil, honey, orange zest and orange juice.
• In a second medium sized bowl sift together your flour, baking soda, baking powder and a pinch of salt. Add chocolate chips and toss lightly.
• Pour dry ingredients into wet and stir until just combined. Spoon into muffin cups about 3/4 of the way full.
• Bake for about 15-20 minutes or until toothpick comes out clean. Cool on racks and keep in container with a lid.

BANANA ORANGE MUFFIN BREAD

Steps:

• Preheat oven to 400 degrees. Spray bottom of a 9 x 5 loaf pan with vegetable spray.
• To prepare bread:
• In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
• In large mixer bowl combine bananas, egg, butter, orange peel and juice. Mix well.
• Add dry ingredients to banana mixture and mix until just combined.
• Pour into prepared pan.
• To prepare streusel:.
• Combine butter, sugar, flour and orange peel in mixing bowl. Mix until blended. Mixture will be crumbly. Sprinkle over batter.
• Bake for 32 minutes or until toothpick comes out clean.

BANANA ORANGE BREAD/MUFFINS

Steps:

• 1. In mixing bowl, combine sugar and oil. Add bananas, marmalade and eggs; blend well. In separate bowl, mix flours, bran, baking soda and salt together. Stir flour mixture into banana mixture. Stir in pecans and coconut. Pour into 2 greased loaf pans. Bake at 375 degrees for 40-50 min., or until done. If making muffins, cook for 20-25 min., or until done.

BANANA ORANGE MUFFINS

Steps:

• Preheat oven to to 375°F (190°C).In a bowl, mix flour, brown sugar, baking powder and salt.In another bowl, mix the rest of the ingredients.Make a well in the centre of the dry ingredients and pour in the liquid ingredients all at once.Lightly mix with a spatula, just enough to moisten the dry ingredients.Fill non-stick muffin tins to 2/3.Bake 25-30 minutes.

BANANA ALL-BRAN MUFFINS

Steps:

• 1. Preheat oven to 400^. Spray twelve 2 1/2-inch muffin-pan cups or lined with foil bake cups.Or use 18 regular size muffin cups.
• 2. In a medium bowl stir together flour,sugar, baking powder, baking soda, and salt. Set aside. Combine the all-bran and shaken buttermilk and let stand at least 5 minutes.
• 3. In a large bowl add egg and oil. Beat well with a whisk. Whisk in zest, molasses, vanilla, and orange flavoring,if using. Mixture will look curdled. That's OK.
• 4. Fold in bran mixture with a wooden spoon and combine.Slowly add the flour mixture to the batter just until combined. Don't over mix it! Fold in remaining ingredients, stirring until just combined. Portion batter evenly into muffing cups using an ice cream scoop or large spoon, fill muffin cups full and bake about 20-28 minutes, until a wooden toothpick comes out clean inserted in the center.