After browsing at the mall, the whiff of alluring aroma prompts each step to follow the source of it. There we end up at the back of the long line of people waiting to soothe and satisfy their cravings. As we hit the line we’re really hungry than ever. The second turn of waiting for the order being processed… There you lost me, at that point my mind leaves me to wander around to find a perfect seat to sit and indulge.
As I indulge, the inspiration kicks in. First, as always, am thankful for those lovely joints at the mall. Then the encouraging thoughts nudging to make use of those ripe bananas I’ve it in the freezer.
To me, often such a scenario helps to perfect things. These perfectly textured banana muffins are the result of one of such trips. As soon as I got home, I headed to the kitchen to unfold the recipe in mind. Again, this recipe is a must try as well. You just follow the rhythm and add things.
All purpose flour, 1 1/2 cups
Butter, 1 stick, softened
White sugar, 3/4 cup
Milk, 2-3 tablespoon
Honey, 1 tablespoon
Vanilla, 1 teaspoon
Baking powder, 1 teaspoon
Salt, 1/4 teaspoon
1 fully ripe banana, mashed
Grease the muffin pan with cooking spray. Or place the cupcake liners in the muffin pan.
Combine the flour, sugar baking powder and salt.
Add egg, butter, milk, vanilla and honey to it. I know it’s sort of carefree method. But it worked for me.
Gently mix everything together. Add mashed banana to it. If you’ve stand mixer, proudly throw it in before even mashing it. It’s fun! Blend everything well.
Fill 3/4th cups full. Bake in 350°oven for about 20-25 minutes, or until the tooth pick inserted comes out clean.