Cookin’ With Cory: Volume I

Hello everybody, and welcome to the first installment of Cookin’ With Cory, a new series (well…maybe) for Mid-American Culture. Today I’m gonna share a recipe with you that I think you’ll love. So, let’s dive right in.

Today, I thought I’d share a recipe for banana muffins that I’ve made a couple times recently. The first time was just to try something different, and the second time was just to affirm the greatness I’d captured the first time.

The recipe is Taste of Home’s “Basic Banana Muffins” recipe, but I made a couple changes to the procedure that I think benefit the muffins. And, just like in life, we should all strive to benefit the muffins. If you want to check out the OG recipe, here’s the link. Here’s what all you’ll need:

Godly Banana Muffins Ingredients:

1 ½ cups AP Flour

1 cup sugar

1 tsp. baking soda

½ tsp. kosher salt (recipe called for plain salt, but kosher is always better)

3 overly ripe bananas (the browner the better – as long as they aren’t spoiled or gross)

1 egg

1/3 cup oil (I used vegetable oil, but I’m sure canola or melted butter would work just as well)

1 tsp. vanilla extract

½ tsp. pumpkin pie spice (This is another difference I made. I was gonna use cinnamon, but we didn’t have any, so I just used a pumpkin pie spice blend with cloves, cinnamon, allspice, nutmeg, and maybe some other stuff I can’t remember right now.)

This recipe really is quite simple, but there are a lot of little things that matter. First, preheat the oven to 375, and mix together all the dry goods (flour, baking soda, salt, spices) in a large bowl, and mix all the wet goods (sugar, mashed bananas, egg, oil, vanilla) in a separate bowl. This is another diversion from the OG recipe – they include the sugar with the dry goods, but sugar is supposed to be considered a wet good when baking, so I mixed it with the bananas, which helped them mash quite a bit faster. Once you have thoroughly mixed the dry goods and the wet goods, pour the wet stuff into the dry stuff and mix. Here’s another key to dank muffins: DON’T OVERMIX THEM! Simply count to about ten while folding, and let any dry pockets remain. If you overmix, the muffins will turn out tough: and nobody wants a tough-ass muffin. Once the batter is prepared, pour it into a muffin tin. Here’s another pro tip: you want to make sure your muffin tin is adequately lubricated, lest your muffins stick to the pan. If you have those paper cups, feel free to use them, but I just baked them right in the muffin tin. Once you have evenly distributed the batter to make 12 muffins, bake them in a 375 degree oven for 18-20 minutes, or until they’re done. Everyone knows the toothpick trick, right? Clean toothpick = happy baked goods.

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After they cool in the pan for a couple minutes, let ’em cool upside down, so as to avoid soggy muffin bottoms.

After cooling, feel free to munch away. These muffins are some of the best I’ve ever had: they’re slightly salty, moist, not too sweet, and deliciously banana-y. They’ll also be really tender if you mixed the batter properly.

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Overall, I think Taste of Home did a great job with their banana muffins recipe, and with a couple little twists you can turn them into something truly special. If you’re more of a banana nut muffin fan, feel free to add some chopped walnuts or pecans right into the batter, and I bet some chocolate chips or peanut butter chips would be great as well. If you all tried the recipe, let me know in the comments and make sure you leave a review on Taste of Home’s website – after all, they created the recipe. Thank you guys for reading, and make sure you listen to this week’s playlist and keep up with the daily content on the site. See y’all next week, and try these muffins: they’re pretty darn good.

 

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