let's call this one muffin tin monday
Monday, September 3, 2012 at 9:48PM Hope everyone had a wonderful Labor Day weekend! If you missed my {football friday} kick off last week, be sure to check out... and don't forget to enter the giveaway.
Today's post can be filed under basic baking recipes we all need in our repertoire. Enjoy!
Basic Banana Muffins
Ingredients (8 muffins)
- 1 cup self-rising flour (I use King Arthur Flour)
- 1/2 cup oil
- 3/4 cup sugar
- 2 mashed overripe bananas
- 2 eggs, beaten
- 1/2 cup buttermilk
Instructions
Preheat oven to 350 degrees F. Coat muffin tins with cooking spray or line with paper liners.
Combine and sugar a large bowl. In a separate bowl, combine oil, bananas, eggs, and buttermilk until well blended. Pour wet ingredients into the dry mixture, and stir just until blended. Divide evenly between muffins tins.
Bake for 20 minutes or until wooden pick inserted into crown of bundtlet comes out clean. Let cool in pan at least 5 minutes.
Cloverleaf Rolls
Ingredients (9 rolls)
- 240g (3 cups) all-purpose flour
- 2 1/4 teaspoons yeast
- 1 teaspoon Kosher salt
- 3 tablespoons sugar
- 1 cup warm water
- 2 tablespoons olive oil
- Cooking spray
Instructions
Combine flour, yeast, sugar and salt in bowl of a stand mixer fitted with dough hook. Add olive oil and water; continue mixing until blended. Knead dough on medium-low speed 5 minutes or until dough forms a smooth, elastic ball (dough will be sticky).
Place ball of dough into an oiled bowl and turn to coat (or use cooking spray). Cover bowl with plastic wrap or moist dish cloth. Let rise for 1 hour in a warm area free from drafts.
Preheat oven to 425°.
Coat 9 muffin cups with cooking spray. Divide dough into 9 equal portions. Working with 1 portion at a time, divide each portion into 3 pieces; shape each piece into a ball (cover remaining dough to prevent it from drying). Place 3 balls in each muffin cup. Let rise 30 minutes or until doubled in size.
Bake at 425° for 12 minutes or until browned. Serve warm.
~adapted from MyRecipes.com
