Mmmm.
I am baking experimental banana muffins right now and MAN THEY SMELL HEAVENLY. If they come out pretty edible or daresay delicious I will share the recipe here on LJ.
OH GOD BUT THEY SMELL SO GOOD. HURRY OVEN HURRY.
*EDIT* OKAY eating one and I think it is safe to say these are pretty damn good.
So, onto the recipe! I modified a banana muffin recipe and cut all the measurements in half because I like baking in small bunches.
So here you go.
You will need:
1/4 cup of butter/margerine, soft.
3/4 cup white sugar
1/8 cup brown sugar
1/4 cup graham cracker crumbs
1 tsp. vanilla extract
1 tablespoon lemon juice
1 tablespoon apple juice
2 mashed very ripe bananas (don't use green or bright bananas for this, use ones with 'freckles' that are very ripe or they won't be sweet enough.)
1 cup of flour
3/4 tsp baking powder
1/4 tsp baking soda
1 egg, lightly beaten
Preheat oven to 350 degrees.
First combine the flour, baking soda and baking powder in a bowl, and set aside.
Cream butter, both sugars and vanilla together in another bowl. After it's mixed pretty well, add your mashed bananas and mix well. Next add your lemon juice, apple juice and graham cracker crumbs. Give it another mix, and then add your egg. Blend well. Next, add half of your flour mixture and blend well, then add the rest until it's all blended in.
Next, you just fill up your greased muffin pan or paper muffin cups 3/4 of the way full.
Optionally, you can sprinkle brown sugar on top of the muffins just before they go in the oven. I highly reccomend this, it is DELICIOUS.
Next, pop those little suckers in to bake for about 25 minutes. They're done when a toothpick or butter knife or what-have-you inserted into the center comes out clean.
Yum, what a great breakfast! :D And a fantastic way to use bananas that are past their 'best' days. Mmmmmmmm. And these are so moist and flavorful, oh man. I am in heaven.
OH GOD BUT THEY SMELL SO GOOD. HURRY OVEN HURRY.
*EDIT* OKAY eating one and I think it is safe to say these are pretty damn good.
So, onto the recipe! I modified a banana muffin recipe and cut all the measurements in half because I like baking in small bunches.
So here you go.
You will need:
1/4 cup of butter/margerine, soft.
3/4 cup white sugar
1/8 cup brown sugar
1/4 cup graham cracker crumbs
1 tsp. vanilla extract
1 tablespoon lemon juice
1 tablespoon apple juice
2 mashed very ripe bananas (don't use green or bright bananas for this, use ones with 'freckles' that are very ripe or they won't be sweet enough.)
1 cup of flour
3/4 tsp baking powder
1/4 tsp baking soda
1 egg, lightly beaten
Preheat oven to 350 degrees.
First combine the flour, baking soda and baking powder in a bowl, and set aside.
Cream butter, both sugars and vanilla together in another bowl. After it's mixed pretty well, add your mashed bananas and mix well. Next add your lemon juice, apple juice and graham cracker crumbs. Give it another mix, and then add your egg. Blend well. Next, add half of your flour mixture and blend well, then add the rest until it's all blended in.
Next, you just fill up your greased muffin pan or paper muffin cups 3/4 of the way full.
Optionally, you can sprinkle brown sugar on top of the muffins just before they go in the oven. I highly reccomend this, it is DELICIOUS.
Next, pop those little suckers in to bake for about 25 minutes. They're done when a toothpick or butter knife or what-have-you inserted into the center comes out clean.
Yum, what a great breakfast! :D And a fantastic way to use bananas that are past their 'best' days. Mmmmmmmm. And these are so moist and flavorful, oh man. I am in heaven.