Sourdough Muffins Recipe Banana Food

SOURDOUGH BANANA MUFFINS

Steps:

• Preheat oven to 350°F. Grease a 12-cup muffin tin.In a small bowl, whisk flour, baking soda, salt, and cinnamon.In a large bowl, using a hand mixer, cream the butter and sugar until light colored and fluffy. Add bananas and beat until they're well "mashed." Add eggs and vanilla and beat until well combined.Add sourdough starter and beat on low just until combined. Then add the flour mixture and beat again on low just until combined. Gently fold in chocolate chips.Divide batter evenly between the muffin tins. If muffin cups are on the small side, you may need to bake excess batter in a ramekin.Bake in preheated oven for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.Cool in the muffin tin on a wire cooling rack for 10 minutes. Run a knife around the edges of the muffins to loosen. Invert onto the cooling rack.Serve with good quality butter. Store any leftovers in an airtight container.Recipe adapted from my Sourdough Banana Bread recipe, which was adapted from a recipe from Pinch My Salt.

MEXICAN CHOCOLATE-BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, mix the flour, sugar, baking powder and salt.
• In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
• Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.
• Divide the batter among the prepared muffin cups, filling each about 3/4 full.
• Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
• Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.

BANANA WHOLE WHEAT SOURDOUGH MUFFINS

Steps:

• Mix all but last 4 ingredients in large bowl.
• In another bowl combine final four ingredients till well bleneded.
• Add liquid to the dry gradually.
• Spoon into muffin tins and bake 30 to 35 minutes at 350 degrees.