Muffin Madness
We
all get to that point when the bananas we bought at the start of the week are
starting to get a little…well, fragrant.
You
know, the point where a lot of people won’t eat them because they’re spotted,
but certainly not to the point where you want to use tongs to toss them in a
bowl and take them to the trash, The no-man’s-land of ripeness.
Banana
bread is the obvious choice, but I think muffins offer a better sense of
portion control. Better for the diet.
These
muffins are a little different. Instead of cinnamon, which most people use,
this recipe includes nutmeg, which gives them an entirely new taste. I love
nutmeg because it can be used in both sweet and savory dishes, with equally
delicious results.
The
secret to success with nutmeg is to use it in moderation. Not enough and you
will not taste it. Too much and it will overpower the dish. Use it in tiny (1
teaspoon or less) doses.
Banana
Muffins with Nutmeg
1½
cups of flour
1
teaspoon of baking powder
1
teaspoon of baking soda
1/2
teaspoon of salt
3 large over-ripe bananas, mashed
¾ cup of sugar
1
teaspoon of nutmeg
1
egg
1/3 cup of melted unsalted butter
Topping:
½ cup of brown sugar, ¼ teaspoon of nutmeg, 1 tablespoon of butter
· Preheat your oven to 350º. Coat
a muffin pan with oil or cooking spray
· Sift
together the flour, the baking powder, the baking soda, the salt and the
nutmeg. Set it aside.
· Combine
the bananas, the sugar, the egg, and the melted butter in a large bowl. Fold in
the flour mixture, and mix it all up until it’s smooth.
· Scoop
the batter into the muffin pans. Mix the topping ingredients together until
they look like chunky breadcrumbs and sprinkle over the top of the muffins.
· Bake
for 25 to 30 minutes.
Vegetarian.
