Thursday, May 27, 2010
My new thing lately, is jumbo muffins, Texas sized sounds fitting.
I went through withdrawals, for awhile. Not being able to pick up a flat of jumbo muffins at Sam's Club, the way my Grams used to at Costco. Not being able to stop at a mini mart, while on an outing with my family. Jumbo muffins go perfectly with coffee, go perfectly with road trips, go perfectly with busy mornings. Not to mention, they're heartwarming. I don't know about you, but for me, a jumbo muffin holds a certain sense of nostalgia that just can't be beat.
Well finally, I put my Texas sized muffin pan and jumbo sized cupcake liners to work. How hard could this be? Really.
I'd like to share with you, if you're at all interested (oh I know you must be, and if you're not, humor me?), a recipe for jumbo sized gluten free banana nut muffins. These muffins are low in sugar, and loaded with health. I hope you enjoy them as much as my family and I do...
-1 1/2 cups gf baking mix (I LOVE this self rising mix that you can make yourself)
-1/2 cup sugar
-2 tablespoons flax meal
-1/2 cup soy milk
-1/4 cup melted smart balance
-2 eggs, beaten
-2 ripe bananas
-1/4 teaspoon almond extract
-1 teaspoon vanilla
-1 cup chopped walnuts
Preheat your oven to 350 degrees. Line your jumbo muffin pan with jumbo muffin liners. These are not the same as regular lines. I had to hunt all over town for them, but hopefully you'll have easier access than I did. If not, you can order them in bulk on Amazon, which is what I'm about to start doing (now that I'm making muffins twice a week).
Before you start with anything else, it might be a good idea to chop up your walnuts. You don't have to use walnuts (I'm allergic), but they seem to be the best option for these particular muffins. Scoop out a cup, and chop chop chop away. You can also run them through your food processor, vita mix, magic bullet- whatever, but I typically make these while the babies are sleeping, so I chop them by hand, to prevent any early waker uppers, know-what-I'm-sayin'?
You'll need two bowls. One for wet, and one for dry.
Melt your smart balance in a glass measuring cup or small bowl (ok so you might have needed 3 bowls then, I guess).
In the larger of the bowls, you'll add your flour mixture, your flax meal and your sugar.
In the smaller of the bowls, mash up your bananas with a fork. Add your melted smart balance, your soy milk, your beaten eggs, and both your extracts.
Mix mix mix, with a wooden spoon.
Fold in your chopped up nuts.
Spoon equal parts into your papers, mixture will be thick and fill it up about 3/4 of the way, and put into the oven for 35-40 minutes. This will make 6 jumbo muffins.
And we all know how to tell when a muffin is finished, right? The tops should be browned, and the toothpick should come out clean.
We store ours in the fridge or freezer. If frozen, microwave for one minute, or let thaw in the fridge overnight.
*NOTE- make sure you let your muffins cool completely, maybe even chill them, before digging in. Warm muffins will stick to the paper, and have a slightly gummy texture. Cooled muffins will not.