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Banana-pecan muffins
2013-09-19
https://www.metro.ca/userfiles/image/recipes/muffins-bananes-et-pacanes-7342.jpg
PT15M
PT20M
PT35M
Preheat oven to 350°F / 180°C.Line 12 muffin cups with paper or silicone. Set aside.In a large bowl, combine the white flour, baking powder, baking soda and salt. Set aside.In a separate bowl, with a hand mixer, mix the butter until creamy. Add the sugar and egg and mix for about 1 minute.Fold in the bananas with a fork and add to the butter mixture, along with the Greek yogurt.Take a spoon with the dry ingredients and coat the crushed pecans. Set aside.Make a hole in the centre of the dry ingredients and pour in the butter and yogurt. Mix well.At the very end, add the crushed pecans and mix.Pour the mixture into the cups. They should be three quarters full.Place a whole pecan on each muffin;Cook in the preheated oven for 17 to 20 minutes, or until a toothpick inserted into the centre of a muffin comes out dry.You can serve the muffins as is, or lightly heated in the microwave and a garnished with a touch of butter.
15
Danone
5
1
5
5
1 1/4 cups (310 mL) all-purpose flour (white)
1 cup (250 mL) wheat flour
2 tsp. (10 mL) baking powder
1 tsp. (5 mL) baking soda
1 tsp. (5 mL) salt
1/4 cup (60 mL) salted butter, cold
2/3 cup (150 mL) brown sugar
1 eggs
2 very ripe banana
3/4 cup (180 mL) Oikos 2% plain Greek yogurt
3/4 cup (180 mL) pecans, coarsely chopped
12 whole pecans
Banana-pecan muffins
15
20
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
1 1/4 cups
(310 mL)all-purpose flour (white)
-
1 cup
(250 mL)wheat flour
-
2 tsp.
(10 mL)baking powder
-
1 tsp.
(5 mL)baking soda
-
1 tsp.
(5 mL)salt
-
1/4 cup
(60 mL)salted butter, cold
-
2/3 cup
(150 mL)brown sugar
-
1
eggs
-
2
very ripe banana
-
3/4 cup
(180 mL)Oikos 2% plain Greek yogurt
-
3/4 cup
(180 mL)pecans, coarsely chopped
-
12
whole pecans
Preparation
Preheat oven to 350°F / 180°C.
Line 12 muffin cups with paper or silicone. Set aside.
In a large bowl, combine the white flour, baking powder, baking soda and salt. Set aside.
In a separate bowl, with a hand mixer, mix the butter until creamy. Add the sugar and egg and mix for about 1 minute.
Fold in the bananas with a fork and add to the butter mixture, along with the Greek yogurt.
Take a spoon with the dry ingredients and coat the crushed pecans. Set aside.
Make a hole in the centre of the dry ingredients and pour in the butter and yogurt. Mix well.
At the very end, add the crushed pecans and mix.
Pour the mixture into the cups. They should be three quarters full.
Place a whole pecan on each muffin;
Cook in the preheated oven for 17 to 20 minutes, or until a toothpick inserted into the centre of a muffin comes out dry.
You can serve the muffins as is, or lightly heated in the microwave and a garnished with a touch of butter.
Source :
Danone
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