Jumbo Banana Pecan Muffins

Jumbo Banana Pecan Muffins, because big muffins are more exciting! Can be served with glaze for an extra special treat.

Muffins:

1 1/2 C Flour

1/2 C Brown Sugar

3/4 C Pecans, roughly chopped

1 1/2 tsp Baking Soda

1/4 tsp Salt

1/2 Oil

1 Egg

3 Ripe Bananas

3 Tbs Sour Cream

For optional glaze:

1/2 C Powdered Sugar

1 Tbs Milk

1/8 tsp Rum Extract (brandy or vanilla would also work)

Preheat oven to 375. Grease and flour a 6 count jumbo muffin tin.

In a bowl smash up the bananas with the brown sugar, leaving bananas a bit chunky. Mix in egg, sour cream and oil until well combined.

In a separate bowl mix together flour, baking soda, pecans and salt.

Mix dry ingredients into wet until just combined being careful not to over mix. (Nobody likes a tough muffin.)

Pour batter equally into muffin cups and bake for approximately 22 minutes or until toothpick inserted in the center of a muffin comes out clean.

Cool for 10 minutes and remove from pan.

While muffins are cooling sift powdered sugar into a medium size bowl. Stir in milk and rum extract.

Dip the tops of warm, but not hot, muffins into glaze, letting glaze artfully drip down the sides.

Comments

Grandma's Harvey Wallbanger Cake Makeover

My grandmother made Harvey Wallbanger cake at every family function for as long as I can remember. Birthdays, holiday parties, anytime we'd all get together this cake would be at the center of the table, but after grandma passed away and I became more conscientious of the ingredients that we were eating I stopped making the cake. It her version was made with yellow cake mix vanilla pudding mix which both contained artificial colors and flavors and oftentimes palm oil which I'm allergic to. For a few years I've been trying to find a recipe that matched what I remembered from Grandma's Harvey Wallbanger cake but was unable to find it from scratch recipe that really seemed to hit the mark. Finally I've come up with a recipe that matches the taste and texture of my grandma's Harvey Wallbanger recipe but without any of the artificial ingredients that they put in cake mixes and putting mixes now. I hope you enjoy it! Ingredients: 1 3/4 C Sugar 3/4 tsp Sal...

Sourdough Discard Chocolate Cake

I've made sourdough bread for years but recently started branching out and trying different things with my discard. I had made apple cheddar muffins with sourdough discard probably about 15 years ago, sourdough waffles like the ones I had tried in Las Vegas, but never really added it to anything else outside of bread products. I tried Chocolate Chip Cookies a while back with good results so it seemed natural to try a chocolate cake recipe. I tend to make my baked goods less sweet so I adapted a recipe I found to suit our tastes and topped it with a lightly sweetened peanut butter drizzle. This cake was moist and perfectly sweet. Ingredients: 1 3/4 cups all-purpose flour 3/4 cup cocoa powder 1/2 tsp salt 1 tsp baking powder 1 tsp baking soda 2 eggs 1 tsp vanilla extract 3/4 cup oil 1/2 cup sourdough discard 1/2 cup granulated sugar 3/4 cup brown sugar 1 cup milk of choice 1/2 cup hot, fresh and strong brewed coffee Preheat oven to 350° and grease a bundt pan, set aside. In a large ...

Pumpkin Waffles

Does anyone else find that a can of pumpkin is not two cups anymore? You don't have enough pumpkin to make two batches of any of your recipes. And you're always left with 3/4 of a cup of pumpkin, either having to open another can to get a full cup or not using enough pumpkin in your recipe. I found the perfect way to use up that extra 3/4 of a cup of pumpkin, pumpkin waffles. Besides being tasty, I'm looking at you pumpkin haters, pumpkin is a great source of vitamin A to up the health content of your waffles just a little bit, while still being delicious. You can serve the waffles with cinnamon brown sugar bacon, spiced cider, or a pumpkin spiced latte to increase your fall vibes. Ingredients: 2 Eggs, beaten 1 1/4 C Milk 3/4 C Pumpkin 2 TBS Molasses 2 C Flour 2 tsp Pumpkin Spice 4 tsp Baking Powder 1/2 tsp Salt 1/2 C Butter, melted Heat the waffle iron. Place the beaten eggs in a large bowl. Add the milk, pumpkin, and molasses and beat th...

Baking with the Bolliers

Search This Blog