MEMORIES: MY BABY BANANA MUFFINS for BREAKFAST TOMORROW or for an AFTERNOON TEA!
I think that we all go through the problem of seen some of our bananas going bad. However, there is also hope, since to make my recipe you need to use the ugly dark, spotted bananas, smile. So, no much is lost and the end result is so darn cute I want to eat them all…NOT!
Approx. Prep and Cook Time: 20 Minutes
Approximate Cost: $5.56 for 24 minis
Difficulty Level: Easy
Allergens, Other: CONTAINS Gluten
Servings: 24 BABY CUPCAKES OR 9 REGULAR
(To make these Baby Muffins, I used 1/3 of my ORIGINAL RECIPE)
1 egg (.16)
1/3 c. granulated white sugar (.20)
¼ c. or (4 tbsp.) unsalted butter, room temp. (.60)
½ c. + 2 tbsp. Flour (.70)
¼ tsp. baking powder (.10)
½ tsp. baking soda (.10)
Pinch of salt (10)
1/8 tsp. cinnamon (.10)
1/8 tsp. nutmeg (.10)
1/8 tsp. ginger (.10)
1 ½ tbsp. mashed bananas (approx. 1) (.20)
1 tbsp. buttermilk (.10)
1/8 tsp. Vanilla ($1.00)
1/8 tsp. Amaretto ($1.00)
¼ c. chopped walnuts ($1.00)
Cream butter and sugar, then add egg.
Sift all dry ingredients together.
Add vanilla, Amaretto, milk, banana, nuts to the dry ingredients just until blend.
The batter will not be soft. Fill muffins wrappers with t tbsp. of the batter.
Bake @ 350 degrees for under 10 minutes or until done, depending on your oven.
Leave a Reply.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.