I can spot them right away. I am talking about those heavy, inert little health muffins. A good muffin needs fat, sugar and eggs. I never look twice at the one egg wonders. They are not good. A muffin should have at least 2 eggs in a batch. That’s how they get so fluffy. The “chip away recipes”, you know the ones “I reduced this and that”, “low fat this and that”. The most hilarious is the 0% of something. Logic tells me if something is 0%, it is no longer the THING, because it is something else. So call it whatever it really is. But I suspect those 0% things have been manipulated to the point nobody knows or even wants to know what they really made of. Have a slice of toast if you are worried about your intake, but when it comes to muffins understand that there is no such thing as a low cal “health muffin”, only yucky muffin. Feast your eyes on these beauties I am having one for breakfast... with butter.
BANANA MUFFINS
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup brown sugar
1/2 cup melted butter or light olive oil
2 eggs
1/2 cup milk
3 mashed overripe bananas
• Preheat the oven to 375F.
• Spray with non-stick cooking spray or generously butter the muffin pan.
• Sift together the flour, baking powder baking soda and the salt.
• In a separate bowl beat together the sugar, oil, egg and the mashed bananas.
• Stir in the dry ingredients just until moist. Do not overbeat, the batter will be lumpy.
• Divide the batter in the prepared muffin tins.
• Bake in the preheated oven for 20 minutes or until a knife inserted comes out clean.
• Cool 5 minutes and remove from the pan.
And then they were glazed for the chocoholics of the family.
