Big Banana Muffins
- 1 very ripe banana, peeled and lightly mashed (½ cup; 4 ounces; 113.5 grams)
- 1/4 cup sour cream (about 1/4 cup; 60 grams)
- 1 large egg (3 tablespoons; 1.75 ounces; 50 grams (weighed without shell))
- 1 teaspoon grated lemon zest (2 grams)
- 3/4 teaspoon pure vanilla extract
- 1 cup plus scant 3/4 cup bleached cake flour or bleached all purpose flour (3.5 ounces; 100 grams)
- 6 tablespoons sugar, preferably turbinado (2.6 ounces; 75 grams)
- 1/2 teaspoon baking powder (2.4 grams)
- 1/2 teaspoon baking soda (2.5 grams)
- 1/4 teasoon salt (1.7 grams)
- 5 tablespoons unsalted butter, softened (2.5 ounces; 71 grams)
- 1/2 cup walnuts, toasted and chopped medium fine (1.75 ounces; 50 grams)
- This recipe is vegetarian
- Produce
- Banana, peeled and lightly mashed ( 1/2 cup, very ripe (1)
- Lemon, zest (1 teaspoon)
- Walnuts, fine medium toasted and chopped (1/2 cup)
- Cooking & Baking
- Baking powder (1/2 teaspoon)
- Baking soda (1/2 teaspoon)
- Cake flour or bleached all purpose flour, bleached (1 3/4 cup)
- Sugar (6 tablespoons)
- Teasoon salt (1.7 grams) (1/4)
- Vanilla extract, pure (3/4 teaspoon)
- Dairy
- 4 cup sour cream (about 1/4 cup (1)
- Butter, unsalted (5 tablespoons)
- Refrigerated
- Egg (3 tablespoons, large (1)
Preparation
Read recipe preparation on cookstr.com
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Published May 12, 2011 (1 year ago).
1 person saved this recipe.
