My favorite muffins

One of my favorite snacks is banana bread. I tweaked the muffin recipe that I got on receipezaar.com, and now make banana, coconut , walnut muffins. OOOh they are sooo good. They also have a healthy amount of fiber!! I also use soy or rice milk rather than cow's milk.



12 muffins (change servings and units)


Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs, room temp
3/4 cup sugar
4 tablespoons unsalted butter, melted (PAREVE MARGAARINE)
1/2 cup sour cream (TOFUTTI SOUR CREAM PAREVE)
1 teaspoon vanilla

Optional additions
1 1/4 cups berries (chopped banana and handful of shredded coconut)
1/2 cup peanut butter or pumpkin
1 teaspoon cinnamon

Directions
1Sift together flour, baking powder, salt and spices if using, into bowl and whisk together until well blended. Add berries and nuts if using at this time to flour mixture and stir to coat; set aside.
2In separate bowl whisk eggs until very creamy and add the sugar in several additions whisking vigorously until thick. Add melted butter in 2 steps whisking again until well mixed. Add sour cream and optional pastes in several additions and again whisk vigorously till well combined.

3With a large rubber spatula fold flour mixture into batter until just incorporated, you will see some small spots of flour, do not overmix. Batter may be refrigerated over night or for several hours, dough will develop more flavor.

4Bake at 350°F for 25 to 30 minutes until light golden brown and toothpick test comes out clean. Suggest preheat oven at least 30 minutes to get maximum burst. Oven rack middle


let me know when you would like muffins added to your cook date.

Helen Gottesman, Your Personal Chef 561-676-2078