Muffin tins come in generally three sizes; mini, standard, and large, but I want a muffin that is at least two bites worth. Minis don’t do it and standard makes me feel guilty if I decide to eat two. Forget large. I don’t think a giant muffin is a good idea at all for this diva! A solution came to me when I ran out of mini muffin paper cups….a solution which doesn’t require scrubbing out 24 compartments of a mini muffin pan plus will yield 24 muffins of just the right size…mid-size.
Using three sheets of parchment paper cut into 8 rectangular sheets approximately 3″ x 4″, I made little cones then folded the tips down so the fold was equal to the diameter of the wells in the mini-muffin tin (well, mine is made of silicone). I nestled the cone down into each well and seated each with my fingertips so the bottom would be as flat as possible.
Now, what to put into these mid size cups? I glanced at the counter by the toaster and there sat this lonely over-ripe banana just wasting away. This banana though was the perfect ripeness to make a great banana bread. A banana as ripe as this one has all the flavor needed to make a great batter. It takes a bit of near fermentation to give off strong flavors. Now if there is mold, don’t go there. With just one of these ready to use bananas, I had to make a half batch of batter. This turned out fine because it was just the right amount to fill 24 mid-size cups.
- the aging banana
- 1 egg
- 1/2 cup sugar
- 2 and 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup milk plus 1 tablespoon
- 2 and 1/2 cups flour.
- a handful or two of walnuts (optional)
With the exception of the flour, mix all the other ingredients in a mixing bowl until the banana is well liquefied. Add the flour and mix with a fork or on low speed just until the flour is incorporated. STOP mixing at that point. This should take thirty seconds or less with the mixer or about 50 strokes with a fork. Mixing any longer will make the muffin tough and not rise as much when baked.
About the nuts: In my family there are two kinds of people. Those who don’t like nuts and me. So when it came to adding the nuts, I used the large portion of batter to make muffins without and when there was enough left for a few more muffins I threw a handful of walnuts in the remaining batter and folded them in.
My mid-size muffins baked for exactly 37 minutes and I tested one with a toothpick. It came out clean as a whistle which meant they were done. They turned out to be a light fluffy muffin with a tinge of golden brown on top. If I had added oil this may have even become more brown but having a yummy treat with as much fat as what 1/24th of an egg can yield appeals to me as much as the satisfying TWO bites worth of muffin.. If I had made standard sized muffins I’d be tempted to eat two, but this just right mid-size works out great…especially if I do decide to have another one.
Once these were on a platter they made for a presentation fit for a diva!