THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Joy of Baking

Whole-wheat banana muffins

(George Boomer for The Boston Globe)
May 12, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Makes 12 muffins

The secret to light whole-grain muffins is whole-wheat pastry flour, which isn’t like regular flour (more suitable for bread). Whole-wheat pastry flour is made with soft wheat that is low in protein; it adds a pleasing nutty flavor to baked goods. When preparing these muffins, remember the rule-of-thumb about wet and dry ingredients: A lumpy batter makes light muffins. Don’t overmix. Eat these sweet cinnamon-topped domes warm from the oven.

Butter (for the pan)
2 tablespoons brown sugar
1/4 cup finely chopped walnuts
1 teaspoon cinnamon
2 1/2 cups whole-wheat pastry flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup 2 percent milk
1/2 cup (1 stick) unsalted butter, melted
1 egg
1 cup mashed ripe banana
1. Set the oven at 375 degrees. Butter a 12-cup muffin pan.

2. In a bowl, mix the brown sugar, walnuts, and cinnamon; set aside.

3. In a large bowl, combine flour, granulated sugar, baking powder, and salt.

4. In a third bowl, beat the milk, butter, egg, and banana until blended. Pour liquid ingredients into the flour mixture. With a few quick strokes of a wooden spoon, stir until just combined.

5. Divide the batter evenly among the muffin cups. Sprinkle the walnut mixture on top.

6. Bake the muffins for 20 to 25 minutes until firm to the touch and lightly golden on top.

Allison Boomer