Mini Saga Continued

banana muffins

So, my mission this week was to make mini-muffins. And, I’d like to say that my mission has been accomplished. However, there was a slight mishap with the muffins. Now, if you were to look at the picture you’d think, “What? A mishap? What does she mean?” Well…you don’t see a picture of the muffins out of the paper cup now do you? Haha. I had to go all low fat and use applesauce (instead of butter or oil). Why? I don’t freakin know. Cuz, I had some applesauce and not sour cream and I wanted some really moist muffins? Regardless, the muffins (that I could pry out of the wrapper) were fantabulous. Ok, it’s not quite as bad as I make it seem, but there was some serious stickage to the paper-age. I’ve listed the recipe as I made them, but would probably recommend adding a little fat. 🙂

lemon poppyseed muffins

Banana Muffins
Adapted from Joy of Cooking
Yield: approximately 24 mini
Printable Recipe

Ingredients:
1 cup flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1/3 cup light brown sugar
1/3 cup applesauce
1 small ripe banana, mashed
1 teaspoon vanilla extract

Preheat oven to 400F.  Line a mini muffin tin with paper liners.  Set aside.
In a medium bowl whisk together the flour, baking powder and salt.
In a separate bowl mix the egg, milk, light brown sugar, applesauce, banana and vanilla.
Add the wet ingredients to the dry and mix until just combined. Do not over mix.
Fill muffin cups just shy of the top.
Bake for 10-12 minutes.
Let the muffins cool for about 5 minutes before serving.

Lemon Poppyseed Muffins
Adapted from Joy of Cooking
Yield: approximately 16 mini
Printable Recipe

Ingredients:
1 cup flour
1/2 tablespoon baking powder
1/2 teaspoon salt
3/4 tablespoon poppy seeds
1 egg
1/2 cup milk
1/3 cup sugar
1/3 cup applesauce
1/2 tablespoon lemon zest
1 teaspoon vanilla extract

Preheat oven to 400F. Line a mini muffin tin with paper liners. Set aside.
In a medium bowl whisk together the flour, baking powder, salt and poppy seeds.
In a separate bowl mix the egg, milk, sugar, applesauce, lemon zest and vanilla.
Add the wet ingredients to the dry and mix until just combined. Do not over mix.
Fill muffin cups just shy of the top.
Bake for 10-12 minutes.
Let the muffins cool for about 5 minutes before serving.

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3 Responses

  1. Susan, looking delish! Mini is latin for smaller and fewer calories, right?

  2. I love the lighting on the top photos!!

  3. […] already posted a banana muffin recipe here, but I knew I wanted a different consistency for the cupcake. I found a recipe from Dorie […]

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