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Saturday, December 27, 2014

The World's Best Blueberry-Banana Muffins

 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.

Mitch's Blueberry-Banana-Pecan Muffins

(Adapted from Paul Prudhomme without his usual excessive NOLA butter and sugar, and with my own additionsYou 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.


Anonymous said...

Wow. Someone has a death wish.
stick of butter
3/4 cup of sugar
1/3 white flour
1/3 corn (GMO?)

Have you read: Michael Moss's "Salt Sugar Fat: How the Food Giants Hooked Us"

btw... are you on the Cape?

Anonymous said...

Don't listen to him Greg. Probably someone who lacks the willpower to back away after 4 or 5.