A few months before my grandmother passed away I spent an evening with her and did some baking. Together we created this muffin recipe that I originally scribbled in a Moleskine journal. I’ve since formulated it into a proper recipe. Get your mixing bowls ready!
You’ll need two mixing bowls; one for the liquids and one for the dry ingredients. Preheat your oven to 350˚F (175˚C). You will also need 12 muffin or cupcake paper cups to line your muffin baking pan with.
Smaller Liquid Bowl
- 1 cup bran (add to mixture to let soften)
- 1 cup 1% or skim milk
- 1/2 cup olive oil (or 1/4 cup margarine plus 1/4 cup of olive oil)
- 2 mashed peeled ripe or frozen, thawed and peeled bananas
- 1 beaten egg
- 1/2 tablespoon of vanilla
Mix all wet (and bran) ingredients together until evenly distributed and move onto the dry ingredients.
You can freeze your ripe blackened bananas in your home freezer. They’ll last upwards of six months this way. You do not need to wrap them. Simply leave the peeling on and place in freezer. Thaw them in the microwave and then peel them when needed.
Larger Dry Bowl
- 2 generous cups of all purpose flour
- 1 generous teaspoon of baking powder
- 1 generous teaspoon of baking soda
- 1/2 cup of white sugar or 3/4 cup of unpacked brown sugar (I prefer the latter)
- pinch of salt
- 1/2 heaping cup of frozen or fresh blueberries or cranberries plus about 24 loose berries (don’t add these to the mixture yet…)
Make sure to sift the baking powder and soda, to break apart any little hard balls, into the flour evenly before adding the other dry ingredients. Mix dry ingredients together.
Add your liquid mixture to the dry bowl and stir until almost moist. Then add your half cup of blueberries/cranberries and evenly mix them in. Put paper muffin cups in your muffin baking pan. Using two soup spoons add the mixture to each muffin cup. Add two or three loose berries to the top of each muffin gently pushing them into the mixture. Let the baking pan sit with mixture inside cups for 10 minutes before placing into oven.
Put your muffins on the middle rack inside oven. Check them in 20 minutes using a toothpick. Simply pierce the top of the muffin with a toothpick and if any batter remains on the toothpick when you pull it out they still need to bake a bit longer. I find with my oven the muffins take about 25 to 30 minutes to cook. Each oven is different so use the toothpick to check in on them. that cooking time listed is for 24 muffins. I’m guessing it’ll be closer to a 20 minute cooking time if you only bake 12 muffins. To bake 24 muffins simply double the recipe.
This recipe makes 12 muffins! I made 24! Yum!
My art shop is open however I am on packaging holiday as per my shop’s announcement. To be honest this is hard to do but everyone including me needs to take a vacation from work at times… hence the muffin making!