Sunday Morning Baking

This early Sunday morning called for fresh muffins and good coffee.  I could finish the entire pot of french press my self with these yummy muffins.I go a little heavy on the nutmeg as its the only spice in the recipe...also, makes the house smell amazing.

The recipe says these are "moist and flavorful" -- and they are. Very moist. some like that; some prefer muffins a little firmer...use less banana, or less milk, or less butter as you see fit.  Either way, delish:

• 1 1/2 cups unbleached all purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 1/4 cups mashed ripe bananas (about 3 large)
• 1/2 cup sugar
• 1/4 cup firmly packed dark brown sugar
• 1/2 cup (1 stick) unsalted butter, melted [I used 3/4 cup]
• 1/4 cup milk
• 1 large egg
• 1 cup unsalted macadamia/walnuts or pecans nuts, toasted, chopped

Preheat oven to 350F. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining nuts and a sprinkle of suguar. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes [I took 30 minutes or so, and maybe 35 wouldn't kill them ... but maybe that's just me wanting them a little less moist]. Transfer muffins to rack and cool.

Recipe courtesy of Bon Appetit, June 1991
Pictures courtesy of Me

Before