This recipe is from one of my favorite food network chefs Giada DeLaurentis.
Muffins:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 ripe bananas, peeled and coarsely mashed
Frosting:
- 3 ounces cream cheese, room temperature
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1/3 cup mascarpone cheese, room temperature
- 3 tablespoons honey
- 1/2 cup chopped walnuts, toasted
Directions
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
These muffins are delicious with our without the frosting. I was a little hesitant at first about frosting on muffins, but it is not a traditional frosting it's more like cream cheese on a bagel--yummy! I did make a few adjustments. I added half a cup a butter and half a cup of oil. I prefer using butter, I'm not a super huge fan of vegetable oil. I would like to try substituting unsweetened apple sauce to cut the fat, but I keep forgetting to buy it at the store. Also, I didn't have mascarpone cheese which I know is more mild than cream cheese, so I just used all cream cheese. I'm sure the mascarpone would take down the tang a bit, but it was still delicious.
ENJOY!
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