Brown Butter Banana Muffins Food

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.
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BANANA MUFFINS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
• Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
• Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

BROWN BUTTER BANANA MUFFINS

Steps:

• 1. Preheat oven to 375.
• 2. Line a 12 cup muffin tin with paper muffin liners.
• 3. Put butter in small pan or skillet and melt over medium heat. Continue cooking, stirring occasionally til milk solids have turned a nutty golden brown; remove from heat and let cool.
• 4. Peel bananas and mash in large bowl with fork til liquefied. Add agave syrup and egg and stir well. Pour in butter and whisk til completely combined. Add flour land with a rubber spatula, fold it into the wet ingredients til just mixed. Don't over mix. With an ice cream scoop, evenly divide batter among muffin tin cups.
• 5. Bake in center of oven til golden brown and tops spring back when pressed, about 25 minutes. Cool for 5 minutes in muffin tins. Transfer muffins to a rack to cool completely. Serve warm or at room temperature. To make self rising flour, add 1 1/2 tsp. baking powder and 1/2 tsp. salt to 1 cup all purpose flour.

PEANUT BUTTER BANANA MUFFINS

Steps:

• Preheat the oven to 375°F.
• In a large bowl, mix together the flour, brown sugar, baking powder and salt.
• In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.
• Stir the wet ingredients into the dry ingredients just until moistened.
• Spoon the batter into 12 well greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins.
• Lucy Waverman's Fast & Fresh Cookbook.