Molly’s blueberry muffins come from Ruth Reichl’s blog.
Adapted from The Quick Recipe, Cook’s Illustrated
10 ounces (2 cups) unbleached all-purpose flour
7 ounces (1 cup) sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table sat
13 ounces mashed very ripe banana (about 3 bananas)
3 ounces (1/3 cup) buttermilk
2 large eggs
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1. Preheat the oven to 375°F. Spray a muffin tin with nonstick spray. (I like Baker’s Joy or another spray with flour in it.)
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Stir together the mashed banana, butter, egg, buttermilk, and vanilla in another bowl. (I like to mash the banana in a large bowl and then stir in the rest of the wet ingredients.) Add the dry ingredients and fold in gently until just combined.
3. Drop the batter into the muffin tin cups and bake until you get a nice brown ring around the edge of the each muffin top, about 22 minutes. Check for doneness with a toothpick. Cool 5 minutes in the pan, then turn out onto a wire rack and serve warm.
Yield: 12 muffins