Banana Muffins

Come on. Admit it. You buy bunches of bananas at the store so that you can try out different banana bread recipes. I'm sure that you have something that looks like this in your kitchen...

I saw Giada on TV yesterday. She was making some super yummy looking banana muffins. Because I need constant confirmation that what I'm about to make has been tested by the masses and given good reviews (see? I didn't do that with the chocolate chip pretzel bars and look what happened) I looked them up. To date, these babies have 5 stars and 308 reviews! I think I'm safe! They are in the oven right now...

Oh dear. I just inhaled one. These muffins are super moist. Sweet but not too sweet. This might just be the best banana recipe I've tried. Okay...go to the store today and buy some bananas and let them sit for a few days...make these muffins. You'll be glad you did!

Giada topped her muffins with frosting. I am not because a. I don't have all of the makings for frosting and b. I am not a huge frosting lover. Just give me the cake. Darn it. Here's the recipe from the Food Network website:


Banana Muffins with Mascarpone Cream Frosting
Courtesy of Giada de Laurentiis
(her recipe yields 18 but I got 23)

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

Frosting:
3 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/3 cup mascarpone cheese, room temperature
3 tablespoons honey
1/2 cup chopped walnuts, toasted

Directions
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

The Way of the Waffle...

We have a waffle obsession going on in my house these days. When Little Jack gets hungry, it's waffles that he craves. He's gotten really good at making breakfast for himself - and I am digging that! I don't know where I found this recipe but it is a sure fire winner. I make a big batch and stick them in the freezer. We just pull them out as needed, toast them and devour them. They are great fresh but I must say, we prefer them toasted because their texture is even lighter and crisper.

In a bowl, whisk together 1 1/2 c all purpose flour, 1/2 c cornstarch, 1/2 tsp salt, 1 tsp baking powder, 1/2 tsp baking soda

In a smaller bowl, combine 1 1/2 c buttermilk, 1/2 c milk, 2 egg yolks, 12 tbsp vegetable oil (that's right...12!)

With a whisk attachment, beat 2 egg whites until you have soft peaks. Sprinkle whites with 2 tbsp sugar and continue beating until whites are firm and glossy. Beat in 1 tsp vanilla.

Combine wet and dry ingredients and fold in egg whites.

Ladle batter onto waffle maker and cook according to your makers directions.

This recipe will yield approximately 6-7 batches of waffles.