What's with this rain, I say? Not one evening went by since past one week where we had a clear sky after 6pm. and the weather forecast says the situation will not change for next 24 hours. It's not like I detest rain. Don't get me wrong. But, an overdose of anything will get on your nerves by some point.
...and I am at that point!!.
To pep myself up, I wanted something that can be made quickly, grab a coffee and eat in peace. What else other than "muffins" that perfectly fit the bill. :-) Just combine few ingredients that are commonly found in pantry, mix, pour and bake. In less than half hour, you have a fresh batch of muffins ready to be devoured. These are THE most enticing food when its raining or when I am craving to have something quick.
So, next time when it rains, make these Dried Blueberry and Banana Muffins - soft & cake-y from inside and light golden brown crumb with a subtle banana flavor and succulent blueberries to bite into. Enjoy!
Recipe: Dried Blueberry and Banana Muffins
Adapted from Star Tribune
Makes around 9 normal sized muffins
4 tbsp (1/2 stick butter), at room temperature
1/2 cup sugar
1 ripe banana, mashed (~ 1/2 cup)
1/4 cup milk
1 cup all purpose flour
1 tsp baking powder
1/4 tsp. ground cinnamon
3/4 cup dried blueberries (fresh or frozen works too)
Step 1: In a medium bowl cream butter and sugar (with an electric mixer or hand). Add egg. Mix in bananas and milk.
Step 2: Sift together - flour, baking powder and ground cinnamon. Carefully fold in blueberries. If you are using frozen blueberries, fold them while they are still frozen or they will turn the batter purple. Dried blueberries do not need to be reconstituted before they are added.
Step 3: Fold (flour + blueberry mixture) into banana mixture carefully, only until the batter is moist.
Note: Do not overmix.
Step 4: Preheat oven to 375 F or 190 C. I used silicone muffin cups with a paper cup inside. If you are using a muffin pan, grease lightly with butter. Spoon batter into muffin cups, filling cups until 3/4ths. Top with one or two blueberries or chocolate sprinkles. Bake for 10-15 minutes until muffins are light golden brown. When a tooth pick inserted in the middle, it should come out clean.
Let them cool for 5 minutes in the muffin cups, then transfer to a cooling rack. Serve for breakfast, brunch or just as a snack. You really don't need a reason and specific time to enjoy a fresh home-made muffin. Isn't it.
Storage: Tightly wrap each muffin in a plastic wrap and store in an air tight container. Since it has banana, its recommended to consume these within few days.
until next time,
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