Or maybe the best, period. I've fancied myself a good cook going back more than 30 years when we still lived at a kind of food epicenter on Bleecker Street in the West Village. I've never posted a recipe here before but this one is simple and I thought I'd experiment and see if anyone cares. And here's my recipe for The World's Best Raspberry-Corn Muffins.
(Adapted from Paul Prudhomme without his usual excessive NOLA butter and sugar, and with my own additions. You can skip pecans, if you really want.)
--Preheat oven to 385 degrees
--Melt 5 tbsp of butter
--Briefly roast a half cup of pecans, then break into small pieces
--Mash 2 very large (or 3 medium) bananas
--Pour the butter into bowl, drop in two large eggs and stir, add bananas and stir.
--Add 3 tablespoons of buttermilk or yogurt or vanilla almond milk.
--Add 1/4 tsp salt (no more)
--Add 3/4 teaspoon cinnamon and one teaspoon vanilla
--Add 2/3 cup of sugar--I use half white and half brown but do what you like
--Add 1 tbsp maple syrup if you like (optional)
--Sift and then fold in 2 tsp baking soda and 1 1/2 cups total of flour mix--I use 1/2 cup white, 1/3 cup whole wheat, 1/3 corn, 1/3 hazelnut flour (all from Red's), but do what you like.
--Add 1 1/2 cups (more or less) of blueberries, plus the pecans if you are using.
(If you want a bit of a topping crumble up some more pecans or use a little granola or oats and maybe mix with some brown sugar)
Use your muffin tin. Bake at 385 degrees for 22 minutes, no more. Makes about a dozen. Enjoy. Then fiddle with recipe as you wish.
Saturday, December 27, 2014
The World's Best Blueberry-Banana Muffins
is author of a dozen books (click on covers at right), including the new "THE TUNNELS: Escapes Under the Berlin Wall and the Historic Films the JFK White House Tried to Kill." He was the longtime editor of Editor & Publisher. Email: firstname.lastname@example.org. Twitter: @GregMitch