![]() Muffins should last up to 2-3 days or 7 days in the fridge.įreshly baked cooled muffins can also be stored in the freezer, be sure to place in an air tight container or freezer bag. Let the muffins cool completely then store in an airtight container or bag, store them at room temperature. It will take a bit longer to bake but it is just as good as the muffins. If you prefer Banana Bread then this recipe makes an amazing loaf also, just spoon the batter into a 9 inch loaf pan and bake. Make these muffins for breakfast, for snacking, a healthy dessert, treats for your birthday at the office (Do people still do that Whatever. When the toothpick comes out clean or with a few crumbs attached they are ready. Moist Perfectly sweet Crumbly on top Packed with banana flavor Wholesome Hearty Filling & Utterly perfect with coffee It really doesn’t get any better than this. Don’t over bake, use a toothpick to test for doneness. ![]() You don’t want to leave behind any of that tasty Streusel topping. Make sure to grease and flour the whole muffin tin, inside and on the top of the pan.When mixing the batter I like to stir about 15-17 times.Over mixing will make a tough and heavy muffin. There is no need to use an electric mixer in this recipe, muffins should be mixed as little as possible.Make sure to use ripe to very ripe bananas (never green, black spots are good) and mash them with either a fork or a potato masher.I would probably add about 1/2 cup of chopped nuts. ![]() My daughter who is not a nut fan, requested “no nuts, please”, so I decided those Pecans would make the best Crumble Topping, and they did, although if adding some in the batter would be a great idea. Although you can also use hazelnuts, macadamia nut and even peanuts. Here in Italy you can’t find walnuts until Christmas, so I thought Pecans would be a good substitute, since I had a bag in the freezer.
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