I’m a fan of the sweet breakfast. Very rarely will you find me eating eggs benedict or huevos rancheros. Even the idea of salsa or ketchup at breakfast is enough to make my stomach churn! No, I prefer some delicious jam atop fresh, baked whole grain bread, or waffles and strawberries or, like today, a banana muffin!
[they turned out so cute and mini!]
3 tablespoons melted butter or neutral oil, like grapeseed or corn, plus more for the muffin tin
2 cups all-purpose flour
1/4 cup sugar, or to taste
1/2 teaspoon salt
3 teaspoons baking powder
1 cup milk, plus more if needed
Heat the oven to 375°F. Grease a 12-cup muffin tin and line it with paper or foil muffin cups if you like.
Mix together the dry ingredients in a bowl. Beat together the egg, milk, and melted butter or oil in another bowl. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Using a large spoon or rubber spatula, combine the ingredients swiftly, stirring and folding rather than beating and stopping as soon as all the dry ingredients are moistened. The batter should be lumpy, not smooth, and thick but quite moist; add a little more milk or other liquid if necessary. Spoon the batter into the muffin tins, filling them about two-thirds full and handling the batter as little as possible. (If you prefer bigger muffins, fill 8 cups almost to the top; pour 1/4 cup water into the empty cups.) Bake for about 20 minutes (about 30 minutes for larger muffins) or until nicely browned and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let rest for 5 minutes before taking them out of the tin. Serve warm.
Banana-Nut Muffins: These are good with half bran or whole wheat flour: Add 1/2 cup roughly chopped walnuts, pecans, or cashews to the dry ingredients. Substitute 1 cup mashed very ripe banana for 3/4 cup of the milk. Use honey or maple syrup in place of sugar if possible.
P.S. How do you like your breakfast?