Here comes that muffin recipe I mentioned in an earlier post, the one that I intended to post before the holidays. And oh look, it's another banana muffin recipe! There may be two already in this blog, but one can always use another one, right? Right...?
Yes, once again we had overly ripe bananas in the house, no matter how many I keep eating. I swear, it's as if these bananas sneak away to breed somewhere out of sight and then the young stay hidden long enough to make them overly ripe and thus safe for eating. Kind of like how crabs stay hidden after moulting, until their new shell hardens. I guess the threat of banana muffins came fairly late in the banana's evolutionary process, as they don't seem to have any defense mechanisms for that.
So! For these muffins I tried a gingerbread-like blend of spices, to fit the season. Worked quite well, I'm pleased to say, and they're even better the next day. Enjoy!
Christmassy Banana Muffins (makes 12)
4 dl (~1 1/2 cups) flour
3 dl (~1 1/4 cups) sugar
2 tsp baking powder
2 tsp vanilla sugar
2 tsp cinnamon
1 tsp cloves
about a thumbtip's worth of fresh ginger or 1 tsp dried ginger
100 g (~1/2 cup) melted butter
2 ripe, sliced or mashed bananas
Mix the dry ingredients together. Mash or slice the bananas, depending on your preference. Whisk the eggs, then add melted and somewhat cooled butter and bananas (and chopped ginger, if you use the fresh stuff). Fold the wet ingredients into the flour mixture. Divide into 12 muffin cups and bake for 20-25 minutes at 175°C (347°F).
As usual, the less you mix the batter, the better they'll be.