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Good things come from the sides of flour sacks.
Beat with wooden spoon in medium bowl:
1 Cup mashed bananas
1/2 Cup Oil
1/3 Cup Rice or Soy Milk, or Juice
1/3 Cup chopped nuts (Walnuts or Pecans)
1 Egg
Stir in until flour is moistened:
2 Cup Whole Wheat Flour
1/3 Cup Brown Sugar
3 tsp. Baking Powder
Fill muffin cups about 3/4 full. Bake for 20 minutes at 400 F.
Replace the oil and egg with 1/3 C mayonnaise. Increase the liquid to 1/2 C. If you use Orange Juice or something else acidic for the liquid, decrease the Baking Powder and add a bit of Baking Soda. Eliminate the brown sugar.
Why would you want to do this? Well, the obvious answer (I have no fresh eggs, but I do have mayonnaise) is actually not why I do this. Mayonnaise is an emulsion and in baked goodies, that translates into better velvety texture. You can make the mayo yourself; that's extra nice, and not too painful if you have a blender or food processor. Rumor has it that immersion blenders work, but I haven't tried that. I removed the sugar because I almost always spread something sweet on these anyway.
If you straight across replace the oil with mayo, leave the liquid alone and remove the egg, the results are decadent and probably not actually healthy, despite the whole wheat flour. I'm trying to come up with things I like that are unremittingly good for me, so work with me here. You an also try things like replacing part of the whole wheat flour with oat flour. That's even better, theoretically, for you, but I rarely bother. These freeze well.
Here's another variation, not for the faint of heart:
Mix wet:
1 mashed banana
1 egg
3/4 C unsweetened soy milk
2 T honey
Mix dry:
1 1/3 C whole wheat flourAdd wet to dry. Bake for 20 minutes at 400 F.
You can try being still more generous with the baking powder, but these muffins aren't going to be fluffy by any stretch of the imagination. You wouldn't think you could make something this fibrous without resorting to oat bran.
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This file recreated from The Internet Wayback Machine in January 2002. Copyright Rebecca Allen, 2002.
Created January 13, 2002 Updated January 7, 2008