Thursday, 13 January 2011
Breakfast on the Go - Peanut Butter Banana Muffins
That way you can get up extra early, shovel yourself out, leave before the sun gets up and still take three hours to get to work because apparently the rest of the world forgot how to drive in snow. No worries. Even though you are trapped in your car with a frozen, fishtailing sea of humanity, you still have delicious muffins to eat. Better bring a drink, too.
Peanut Butter Banana Muffins
adapted from 500 Best Muffin Recipes, Esther Brody
2 cups AP flour (or sub in ½ whole wheat for extra nutrition)
½ cup brown sugar, packed
1 Tbsp baking powder
¼ tsp salt
½ cup peanut butter
2 Tbsp vegetable oil
¾ cup milk
2 medium bananas
Preheat oven to 400°F. Line or grease muffin tin.
Combine the dry ingredients in a medium bowl.
In a stand mixer with the flat paddle, mix the wet ingredients until thoroughly combined and fairly smooth. (Start slow, so as not to splash.)
Add dry ingredients to wet and mix only until just combined. Spoon into muffin cups and bake for 20 minutes.
Tip: Light coloured, double-walled pans work best. If, like me, you have thinner or darker muffin tins - double them up to avoid scorching the bottoms. Black bottom buns do not make the muffin world go round.