I finally did it! I took the plunge and completely reworked my little blog; a new host, a new domain, a whole new look, and I LOVE it!! Welcome to the very first post on delectablymine.com! No more blogspot for me, it's feeling great! It all happened so fast. I hope you all enjoy the new look and the new site. It's nothing fancy, but I usually like to keep things simple so it's perfect for me. There may be a few wrinkles to iron out yet, just bear with me, I'll get to them as quickly as I can!
For my very first post on this new adventure I have a delicious breakfast muffin to share. I would guess that of all the types of recipes I've posted over the years, I have the most muffins so what better way to start out than with another muffin recipe. Everyone know the classic lemon poppy seed muffin (check out a good one here), but I had never before thought about doing a banana poppy seed muffin. Why not? I love pretty much anything with banana, and with the addition of poppy seeds - amazing!
These muffins baked up just beautifully, rising nice and tall, crowning perfectly and tasting delicious. The banana flavor certainly shines through. If you're expecting lemon flavor when you first bite into these you will be sorely disappointed, but have no fear, the banana is a fabulous alternative. Not quite as bright and tangy as the lemon obviously, but wonderful in a different way.
I made a few minor changes in the recipe; first I halved it because it's just me and so it takes me a while to eat through a dozen muffins. Thankfully muffin recipes generally halve very well. I also cut down on the sugar by just a tablespoon and didn't seem to notice, they were plenty sweet for me with the banana in there as well. Finally, I pulled these out of the oven about 5 minutes earlier than the recipe called for and they definitely did not need to go longer. I dislike dry and over cooked muffins so I'm really happy that I pulled them when I did. They were nice and light and plenty moist. Another winner to add to the muffin arsenal.
Banana Poppy Seed Muffins
Adapted from Macheesmo
- 1/2 c all purpose flour
- 1/2 c whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 tablespoons (1 1/4 ounces) brown sugar
- 1 banana (4 ounces), mashed; about 1/2 cup
- 1 egg, lightly beaten, room temperature
- 1/4 cup (2 ounces) milk or liquid whey
- 2 tablespoons butter, melted
- 1/4 teaspoon vanilla extract
- 2 tablespoons poppy seeds
Preheat the oven to 375 degrees. Prepare a muffin pan with butter, or line with paper liners. In a medium sized bowl combine the flours, baking powder, salt and cinnamon, set aside.
In a small bowl, combine the brown sugar and banana. Add the egg, milk, butter, vanilla and poppy seeds and mix until well combined.
Add the banana mixture to the flour mixture and mix until just combined. Transfer the batter to the prepared muffin pan, dividing the mixture evenly. Bake for 12-15 minutes until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs. Cool in pan for about 5 minutes, then transfer to a wire rack to cool completely.
Yields: 6 muffins