Instead of following my normal routine of working out first thing in the morning I decided to forgo exercise and bake. After scouring the web (okay, just my google reader) for a recipe, I landed on one that made my taste buds salivate. I adapted this recipe from Jessica at How Sweet It Is.
Her recipes make me drool on the regular, so I knew I could do no wrong attempting to recreate one of her treats.
Originally based off of the Whole Wheat Blueberry Banana Bread Muffin recipe, I made a couple of alterations based on what I had in the pantry.
The bananas I had lying around were ginormous so I only used 3 instead of the recipe's recommendation of 4.
I also used baking powder instead of soda because I don't actually believe there is a difference.
I tasted the batter, because c'mon who doesn't, and I did not think it was sweet enough. So on a whim, I added 1/4 cup of light brown sugar, unpacked.
Finally, strawberries have hit their peak in Arkansas so I had plenty to spare. I switched out the 1/2 cup of blueberries for 1 cup of freshly chopped strawberries.
Because of all the adaptions I made, I was a little nervous as to how these would taste. Let's just say, I was pleasantly surprised. They are dense, chewy, and not overly sweet. In otherwords, my perfect muffin.
The only thing I would change for next time is I would pre-grease the muffin tin or use some sort of non-stick muffin cup because mine stick to the paper.
Happy Baking!
Originally based off of the Whole Wheat Blueberry Banana Bread Muffin recipe, I made a couple of alterations based on what I had in the pantry.The bananas I had lying around were ginormous so I only used 3 instead of the recipe's recommendation of 4.
I also used baking powder instead of soda because I don't actually believe there is a difference.
I tasted the batter, because c'mon who doesn't, and I did not think it was sweet enough. So on a whim, I added 1/4 cup of light brown sugar, unpacked.Finally, strawberries have hit their peak in Arkansas so I had plenty to spare. I switched out the 1/2 cup of blueberries for 1 cup of freshly chopped strawberries.
Because of all the adaptions I made, I was a little nervous as to how these would taste. Let's just say, I was pleasantly surprised. They are dense, chewy, and not overly sweet. In otherwords, my perfect muffin.
The only thing I would change for next time is I would pre-grease the muffin tin or use some sort of non-stick muffin cup because mine stick to the paper.
Happy Baking!
They look great! I love strawberries in muffins. :)
ReplyDeleteThose look amazing! Ohhh I learned the hardway too about the muffins sticking to the paper, now I spray the paper with pam before I pour the batter on it and that solved the problem =)
ReplyDeleteYou need to make my muffins next time! I made them this morning too =)