What's Cooking: Banana Muffins and Blueberry Muffins

Thursday, March 5, 2015

Juston had a retreat for work a couple of weeks ago and I offered to make some things for him to take with him to feed everyone. I made a huge pot of vegetable soup for their lunch and decided to try some new muffin recipes for him to take for everyone to have for breakfast. The recipes I choose from www.food.com did not disappoint. Both recipes I chose turned out delicious. Caroline loved them both, too, but seemed more partial to the banana muffins. 


 This Banana Muffin Recipe is pretty straightforward and easy peasy. If you're like me, I tend to cook any baked goods on the lowest of the recommended cook time. So if a recipe calls to bake 20-22 minutes, I always bring baked goods at out twenty. I like baked things just before they turn golden. 

Banana Muffin Recipe 
from food.com

1.5 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 egg
3/4 cup sugar
1/3 cup melted butter
3 ripe bananas, mashed

Combine dry ingredients and mix, set aside. In a separate bowl, mix egg, sugar, butter and mashed bananas. Add the wet ingredients to the dry and mix thoroughly. Bake about twenty minutes at 375 degrees.



This Blueberry Muffin Recipe stood out to me with the addition of orange zest and can I tell you it did not disappoint! These were hands down the best blueberry muffins I've ever made. The orange zest really brightens up the flavor and is such an interesting addition. And I feel like anytime I bake blueberries into things, they just look pretty, which is always an added bonus when you're giving food to someone else. Not everything I make looks as good as it tastes, but these sure do!

Blueberry Muffins
from food.com

1 cup milk
1/2 cup butter
1.5 tsp orange zest
1.5 tsp vanilla extract
2 large eggs
2 cups all purpose flour
3/4 cup sugar
2.5 tsp baking powder
3/4 tsp salt
1.5 cups fresh or frozen blueberries (I used fresh)

Combine first four ingredients in a skillet and heat through until butter melts then set aside to cool. Once mixture is cool, beat in eggs. In a bowl, sift flour, sugar, baking powder and salt. Add skillet mixture and mix thoroughly. Fold in blueberries. Divide into muffin cups and bake at 400 degrees for 16-20 minutes. 


Each of these recipes said they made 12 muffins, but I got more like 15 from both recipes just as an aside. Maybe I just make my muffins on the smaller side, but I prefer to only fill the muffins tins about halfway in order to avoid that huge "muffin top" that inevitable rips off when I'm taking them out of the pan. If you love muffins, neither of these recipes will disappoint! I have another great blueberry recipe to share soon!



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