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BANANA MUFFINS WITH BIG BLACKBERRIES AND SUGAR CRUST
I first tasted a banana muffin with blackberries mixed in when I was vacationing in San Diego, and the idea stayed with me.
Yet I couldn't find a muffin mix suitable for doctoring into a banana muffin. They were too strongly flavored with lemon
or they contained blueberries or too much cinnamon. So I relied on my experience as a scratch baker and pulled out a sack of
handy self-rising flour. Self-rising flour already has the leavening and salt added, giving you a jump-start when you make this delicious recipe.
We love these muffins served warm, split, dabbed with butter, and sprinkled with sugar.
Preparation time: 12 minutes
Baking time: 21 to 23 minutes
Makes 15 muffins (2 1/2 inches each)
| (CLICK TO BUY)
Vegetable oil for misting the pans
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
2 large eggs
1 small banana
3 cups self-rising flour*
1 1/2 cups buttermilk
1/4 teaspoon ground nutmeg
1/2 cup large fresh blackberries (12), rinsed and drained
1 tablespoon coarse sugar for sprinkling on top
Unsalted butter, for serving (optional)
*FreshDirect note:Although we do not currently carry self-rising flour,
we have included the ingredients to make your own. For this recipe, sift together 3 cups all-purpose flour with
1 1/2 tablespoons baking powder and 1/2 tablespoon salt.
||Place a rack in the center of the oven and preheat the oven to 400°F. Mist the bottom of
15 muffin cups with the vegetable oil spray. Set the pans aside.|
||Place the butter and sugar in a large mixing bowl. Beat with an electric mixer on medium speed
until the mixture is creamy and light, 1 to 2 minutes. Add the eggs and beat again until the mixture
lightens and is lemon colored, 30 seconds. Slice the banana into the bowl. Add 1 1/2 cups of the flour, 3/4
cup of the buttermilk, and the nutmeg. Stir the ingredients with a wooden spoon just until combined, 10
strokes. Add the remaining flour and buttermilk and stir with the spoon to just combine the ingredients, 10
strokes more. The batter will still be a little lumpy. Fold in the blackberries. Spoon or scoop 1/3 cup batter into
each prepared muffin cup, filling it three quarters of the way full. Sprinkle the tops with the coarse sugar and place
the pans in the oven.|
||Bake the muffins until they are lightly golden and just spring back when lightly pressed with your finger, 21 to
23 minutes. Remove the pans from the oven and place them on a wire rack to cool for 5 minutes. Run a dinner knife
around the edges of the muffins, lift them up from the bottom of the pan using the end of the knife, and pick them
out of the cups carefully with your fingertips. Serve warm, with butter, if desired.|
• Store these muffins, in a cake saver or under a glass dome, at room temperature for up to 5 days or freeze them,
wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the muffins overnight in the refrigerator before serving.|
Excerpted from CUPCAKES: FROM THE CAKE MIX DOCTOR copyright © 2005 Anne Byrn.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.