my biggest pet peeve about muffins is, they are so good fresh that i want to eat a whole dozen. which i obviously cannot do. but when you store them they lose their texture. i've tried on a plate with foil (they get dry), in tupperware (they get that moist, almost waxy look, and lose any crisp edges), fridge (they get hard)... etc. and so on. if anyone has any tips they know of, please, PLEASE, let me know. my waistline demands it. moving on...
i got this recipe from one of my sisters, and make just a few tweaks (namely coconut and brown sugar) and i love it.
4 big ripe bananas
i got this recipe from one of my sisters, and make just a few tweaks (namely coconut and brown sugar) and i love it.
4 big ripe bananas
1/3 cup oil
3/4 cup sugar
blend together with a blending wand or a blender - something to make it super smooth.
1 cup wheat flour
1 cup white flour
1/2 teaspoon cinnamon
1 teaspoon baking soda
(i added, 1 teaspoon vanilla and 1 teaspoon coconut flavoring)
(also, i added brown sugar and coconut on top. just a sprinkle of brown sugar to get a little crispy, and enough coconut to satisfy)
(i added, 1 teaspoon vanilla and 1 teaspoon coconut flavoring)
(also, i added brown sugar and coconut on top. just a sprinkle of brown sugar to get a little crispy, and enough coconut to satisfy)
fold the rest of the ingredients together until blended. pour into muffin pan. (sprinkle brown sugar over the top of each muffin then sprinkle coconut) bake at 350 for about 20 minutes.
4 comments:
Hi Caroline,
I've never tried it with muffins, but it works for cookies-- maybe tupperware with a piece of bread in it?
I think I will be making these soon! The only thing I have discovered to save muffins is to freeze all left overs and then just pop them in a warm oven for a few minutes when you want them . It is sort of like the brown and serve sourdough loaves you can buy; crispy and fresh tasting, almost as good as the first day.
I put a couple (2 maybe 3) muffins in sandwich bags and keep them in the freezer. Take a bag out the night before and voila... muffins for the next day. Plus the batch lasts you a week of breakfasts.
Portion control, economy, and freshness all in ONE!
thanks guys! i like these suggestions, i'll be making some more muffins soon and trying some things out.
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