Belated Banana Cornmeal Muffins

I made banana cornmeal muffins yesterday morning. I wanted to share them with you this morning, but my frustrating camera saga continues and the muffin pictures were trapped on the camera. Of course the camera issue sprouted up shortly after I tweeted that I’d be posting the recipe this morning.

I’m going to pretend I don’t care, though. Instead I will focus on the muffins. The delicious, mouth-watering muffins. The muffins that I had to hide in the fridge, because otherwise my pint-sized daughters would have eaten all of them by yesterday afternoon. And now, the recipe:

Banana Cornmeal Muffins
1 cup cornmeal
1/2 cup vegan butter
1 cup white flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups milk
1 tsp vinegar
1 tsp vanilla

Preheat oven to 375 degrees. Line muffin tin with muffin papers (recipe makes 18 muffins). In a large bowl, cut the butter into the cornmeal with a fork or pastry cutter. Gently toss the flour, sugar, baking powder, baking soda and salt with the cornmeal and butter mixture. In a separate, medium sized bowl, stir the remaining ingredients together. Gently stir the wet ingredients into the dry with a fork. Scoop batter into the muffin tins and place in the oven immediately. Bake for 10 minutes, then reduce heat to 350 degrees and bake an additional 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack to continue cooling.


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