Tuesday, May 04, 2010
This recipe is a variation of my "go-to" muffin recipe. I combine the dry ingredients along with between 2 - 2.5 cups of wet ingredients (fruit, mayo, applesauce, juice), then bake at 375 for 20 - 25 minutes, the more wet the batter, the longer you'll bake it.
1.5 cups all purpose flour
1 cup sugar
1 t. baking soda
1 t. salt
3 medium ripe bananas, mashed (or ~ 2 cups pureed fruit of choice)
1/2 c mayo (not light or fat free)
Preheat oven to 375. Line muffin pan with paper cups or grease pan.
In a large bowl, combine dry ingredients.
In another bowl, combine bananas and mayo. Stir into dry ingredients just until moistened.
With a spoon, drop about a half inch of batter into the cups. Add 1/2 teaspoon of nutella. Top with more batter until cups are 3/4 full. If you like, top with another 1/2 teaspoon of Nutella.
Bake at 375 for 20 - 25 minutes, until toothpick comes out clean.
Cool in pan for 5 minutes before removing to wire rack. Attempt to wait to eat them for at least 3 - 4 minutes. Nutella is really hot and a burnt mouth makes it hard to taste the other 11 muffins you wolf down before the kids find out what that smell means.
Makes 12 muffins.