Banana Berry Muffins
My aunt had some late blooming blueberries that I picked the other day, and I thought they would be perfect in these Banana Berry Muffins.
The recipe first combines bran flakes and buttermilk. For the buttermilk, I substituted 1/2 tablespoon of vinegar and 1/2 cup of regular milk. I let it sit in a bowl for 5 minutes and then added the bran flakes on top. It didn’t seem like enough milk, but I mixed the flakes with the milk and after they set for 10 minutes, the flakes were pretty mushy.
For the batter, I creamed butter and sugar together and then added the eggs one at a time. To that mixture, I added mashed bananas and vanilla. The recipe calls for ripe bananas. My grandmother always used totally black bananas to make banana bread, and I still think that creates the best flavor. The bananas I used weren’t all black, but they were definitely a bit beyond good eating. Anyway, the batter looked pretty gross as this point, like it was curdled, but as I stirred in (by hand) the dry ingredients, the batter smoothed out. >> Read more
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