Jo Jos Favorite Banana Muffins Food

BANANA BLUEBERRY BREAD

Steps:

• Preheat oven to 350 F degrees. Prepare a 8x5 inch loaf pan by greasing it with the butter and a little flour.
• Rinse a cup of blueberries and sprinkle them with a bit of flour. This will help so that the blueberries won't sink to the bottom.
• In a medium bowl mash the bananas with a fork. To this bowl at the oil, milk, vanilla extract, egg, sugar and whisk. Add sugar and whisk.
• In another bowl mix together the flour, baking powder and salt. Mix the flour mixture with the wet mixture using a wooden spoon or spatula. Add blueberries and mix so that the blueberries are evenly distributed in the batter.
• Pour batter in prepared baking loaf pan and bake for about an hour or until an inserted toothpick comes out clean.
• Remove loaf from pan and let cool before slicing into it.

JO JO'S FAVORITE BANANA MUFFINS

Steps:

• In a medium bowl mix flour, baking powder, baking soda, salt, and cinnamon and set aside.
• In a separate bowl cream margarine and sugar, add eggs and mix until smooth. Stir in milk and mashed banana and mix well.
• Fold in flour mixture into the liquid ingredients until combined.
• Fill greased muffin tins two-thirds of the way full.
• Bake in a preheated 350 degree F (175 degrees C) oven for 25 to 30 minutes.

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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ULTRA MOIST BLUEBERRY BANANA MUFFINS

Steps:

• Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
• In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
• In a separate large bowl, whisk together the melted butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.
• Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until just combined. Do not over mix or your muffins will be dry!
• Fold in the blueberries and walnuts, mixing just until combined.
• Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
• Press a few extra blueberries into the top of each muffin and then add sprinkle with sparkling sugar, if using.
• Bake, in the center of the middle rack, for 24 to 26 minutes, or until the tops are puffed up and richly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached.
• Cool muffins at least 15 minutes in the pan before serving warm or transferring to a cooling rack.

MARY BERRY'S BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 180C/350F/Gas Mark 4.
• Put flour in a large bowl, add baking powder and give it a good whisk. Alternatively you could sieve both into the bowl instead.
• Add butter or margarine and rub it into the flour with your fingers until the mixture resembles sand/breadcrumbs.
• Add caster (fine) sugar, grate the zest of one lemon and add fresh blueberries (see tips on baking with frozen blueberries in the notes below). Give it all a good mix.
• Prepare your wet ingredients by mixing eggs with milk and adding vanila extract (if using).
• Pour the wet ingredients into dry ones and mix in gently with silicone spatula until incorporated. Take care not to burst your blueberries. The muffin batter will be really wet, almost pancake batter like which is how it's supposed to be so don't panic. I find soup ladle really useful for pouring the batter onto the cases.
• Pour batter into the tin lined with muffin cases and bake in preheated oven for 20-25 minutes until golden on top and spring back as you touch them.
• Take the muffins out of the oven and let them cool on the wire rack before serving.

JO JO'S FAVORITE BANANA MUFFINS

Steps:

• In a medium bowl mix flour, baking powder, baking soda, salt, and cinnamon and set aside.
• In a separate bowl cream margarine and sugar, add eggs and mix until smooth. Stir in milk and mashed banana and mix well.
• Fold in flour mixture into the liquid ingredients until combined.
• Fill greased muffin tins two-thirds of the way full.
• Bake in a preheated 350 degree F (175 degrees C) oven for 25 to 30 minutes.

JO JO'S FAVORITE BANANA MUFFINS

Steps:

• In a medium bowl mix flour, baking powder, baking soda, salt, and cinnamon and set aside.
• In a separate bowl cream margarine and sugar, add eggs and mix until smooth. Stir in milk and mashed banana and mix well.
• Fold in flour mixture into the liquid ingredients until combined.
• Fill greased muffin tins two-thirds of the way full.
• Bake in a preheated 350 degree F (175 degrees C) oven for 25 to 30 minutes.