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Name: Banana Ginger Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: Nonstick spray or paper muffin cups; 2 cups All purpose flour; 2 tsps Baking soda; 1/2 tsp Salt; 1/2 tsp Ground cinnamon; 8 tbsps Unsalted butter, at room temperature; 1 cup Sugar; 2 large Eggs, at room temperature; 3 large Ripe bananas; 2 tbsps Milk or half-and-half; 1 tsp Vanilla extract; 1/2 tsp White vinegar; 1/4 cup Crystallized ginger finely chopped

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INGREDIENTS

Nonstick spray or paper muffin cups
2 cups All purpose flour
2 tsps Baking soda
1/2 tsp Salt
1/2 tsp Ground cinnamon
8 tbsps Unsalted butter, at room temperature
1 cup Sugar
2 large Eggs, at room temperature
3 large Ripe bananas
2 tbsps Milk or half-and-half
1 tsp Vanilla extract
1/2 tsp White vinegar
1/4 cup Crystallized ginger ; finely chopped

Servings

INSTRUCTIONS

Position the rack in the centre of the oven and preheat the oven to 400F. To prepare the muffins tins, spray the indentations and the rims around them with non stick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet

Whisk the flour, baking soda, salt, and cinnamon in a medium bowl until uniform. Set aside.

In a large bowl, cream the butter and sugar with a wooden spoon until smooth, about 2 minutes. Add the eggs, one at a time, mixing each until well incorporated.

Peel the bananas and mash them into the butter mixture using a potato masher. If the bananas are not soft, squeeze them through a potato ricer. Stir in the milk or half-and-half, crystallized ginger, the vanilla, and vinegar until the mixture is smooth and creamy. Add the prepared flour mixture; stir until moistened.

Fill the prepared tins three-quarters full. Use additional greased tins or small, oven safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 18 minutes, or until pale brown with rounded nubbly tops. A toothpick inserted into the centre of one muffin should come out with a few moist crumbs attached.

Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature, or up to 1 months in the freezer.

NOTES

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Banana Ginger Muffins

Nonstick spray or paper muffin cups
2 cups All purpose flour
2 tsps Baking soda
1/2 tsp Salt
1/2 tsp Ground cinnamon
8 tbsps Unsalted butter, at room temperature
1 cup Sugar
2 large Eggs, at room temperature
3 large Ripe bananas
2 tbsps Milk or half-and-half
1 tsp Vanilla extract
1/2 tsp White vinegar
1/4 cup Crystallized ginger finely chopped

Position the rack in the centre of the oven and preheat the oven to 400F.  To prepare the muffins tins, spray the indentations and the rims around them with non stick spray, or line the indentations with paper muffin cups.  If using silicon muffin tins, spray as directed, then place them on a baking sheet

Whisk the flour, baking soda, salt, and cinnamon in a medium bowl until uniform.  Set aside.

In a large bowl, cream the butter and sugar with a wooden spoon until smooth, about 2 minutes.  Add the eggs, one at a time, mixing each until well incorporated.

Peel the bananas and mash them into the butter mixture using a potato masher.  If the bananas are not soft, squeeze them through a potato ricer.  Stir in the milk or half-and-half, crystallized ginger, the vanilla, and vinegar until the mixture is smooth and creamy.  Add the prepared flour mixture; stir until moistened.

Fill the prepared tins three-quarters full.  Use additional greased tins or small, oven safe, greased ramekins for any leftover batter, or reserve the batter for a second baking.  Bake for 18 minutes, or until pale brown with rounded nubbly tops.  A toothpick inserted into the centre of one muffin should come out with a few moist crumbs attached.

Set the pan on a wire rack to cool for 10 minutes.  Gently rock each muffin back and forth to release it.  Remove the muffins from the pan and cool them for 5 minutes more on the rack before serving.  If storing or freezing the muffins, cool them completely before sealing in an airtight container or freezer-safe plastic bags.  The muffins will stay fresh for up to 24 hours at room temperature, or up to 1 months in the freezer.

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Nutrition

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Serving Size: 1 Serving (93g)
Recipe Makes: 12 Servings

Calories: 139
Calories from Fat: 12 (9%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.3g
Cholesterol 35.2mg		11 %
Sodium 139mg		5 %
Potassium 229.4mg		6 %
Total Carbohydrate 28.3g		8 %
	Dietary Fiber 2g	8 %
	Sugars, other 26.3g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 139

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