Sunday, June 13, 2010

Banana Crunch Muffins ~ by Ina Garten (The Barefoot Contessa Cookbook)


There’s nothing better than a freshly baked muffin…just out of the oven and enjoyed with a hot cup of coffee…YUM!
These muffins will be baked often. This recipe is a keeper!

The muffin photo above can be seen in
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So…on to baking these yummy muffins.

As usual, I did make some changes to the recipe. I made the granola from scratch. You can view the GRANOLA RECIPE on my post HERE.

I also typed this recipe out as viewed in the video. The recipe directions posted online is not in the same order as in the video.


Banana Crunch Muffins
The Barefoot Contessa Cookbook by Ina Garten
Adapted by Carmen Ortiz of Baking is my Zen
















Cook Time: Approx 25 -30 minutes
Yield: 18 large muffins or 23-24 regular size (2 ½ inch cup)

INGREDIENTS:

DRY MIXTURE:
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (my additon)

MILK MIXTURE:
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract

1/2 pound unsalted butter, melted and cooled

1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)

1 cup small-diced walnuts
1 cup granola (see my post for making your own granola)
1 cup sweetened shredded coconut

TOPPING:
Dried banana chips, granola, or shredded coconut, optional 
Finely chopped walnuts a bit of cinnamon (my preference for the topping)


DIRECTIONS:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Line 18 large muffin cups with paper liners. (Or 24 muffin cups)

3. SIFT the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment.

4. Combine the eggs, milk, vanilla.

5. Add the melted butter (cooled just a bit-you don’t want to cook the eggs) to the milk mixture and blend.

6. Pour the milk mixture to dry ingredients.

7. Mix well but don’t overmix.

8. Add the mashed bananas, diced bananas, walnuts, granola, and coconut into the batter.

9. FOLD all ingredients. DO NOT OVERMIX.

10. Spoon the batter into paper liners, filling each to the top. (I use ice cream scooper to fill cups).

11. Top each muffin with dried banana chips, granola, or coconut, if desired. (I prefer finely chopped walnuts mixed with a bit of cinnamon)

12. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean.

13. Cool slightly, remove from the pan, and serve.

Here's a Food Network  VIDEO of Ina Garten of Barefoot Contessa baking the Banana Crunch  Muffins.



Who do you think should win?


Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

6 comments:

Julie said...

These look so delicious. I love anything with banana, add crunch and it's even more yummy.

Food Network Star...too early for me to predict a winner! Love the show!

sweetlife said...

i have always wanted to make these, I love your adapted version..yum

sweetlife

rebecca said...

I love this muffin recipe ( blogged on it in April). Yours look delectable!

Sweet and Savory said...

They look stunning. If I can leave out the coconut, I think hubby will adore these.

Mary said...

These really look delicious.Coffee and a muffin is a perfect way to start the day. Have a great evening. Blessings...Mary

Wendy said...

There are my favorite banana muffin recipe. I add a cup of shredded carrot and chopped pecan for extra flavor. Trader Joes low fat granola makes an easy topping option. Although I make Ina's granola recipe quite often. Just didn't have any on hand. Your blog is great!

DO NOT USE MY PHOTOGRAPHY WITHOUT PERMISSION

ALL PHOTOGRAPHY (UNLESS INDICATED) IN THIS BLOG BELONGS TO CARMEN ORTIZ OF BAKING IS MY ZEN.

PLEASE DO NOT USE MY PHOTOGRAPHY WITHOUT MY PERMISSION.

Thank You.

~ Carmen Ortiz - blogger (Baking is my Zen)