Coconut and Macadamia Nut Banana Muffins
This recipe will make about 2 dozen muffins. I halved it using 2 eggs and 2 bananas, and it turned out great.
If your macadamia nuts come salted make sure you use unsalted butter and omit the salt.
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
1 tablespoon freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream
3/4 cup chopped macadamia nuts
1 cup sweetened flaked coconut, toasted lightly and cooled
This is a delicious basic muffin recipe that you can turn into any style you desire. For example you can mix in
- 1 chopped banana and 3/4 cup semisweet chocolate chips
- 1 cup toasted almonds, 3/4 cup dried cranberries, and 1/4 teaspoon almond extract
- 1 cup chopped drained canned pineapple and 1 cup sweetened flaked coconut
- 1 cup chopped dried apricots and 1 tablespoon poppy seeds
- or anything you can thing of
The dough is rather dry, but don't be fooled. The muffins turn out moist and delicious.
If your family can't eat all the muffins the morning they're made, consider halving the recipes because their taste and texture the second day is no where near as delicious as the first.
1 1/2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter
1 cup sour cream
1 large egg
1 teaspoon vanilla
Into a bowl sift together flour, sugar, baking powder, baking soda, and salt. Melt butter and in a small bowl whisk together with sour cream, egg, and vanilla. Stir butter mixture (and additional ingredients; see note, above) into flour mixture until just combined. Divide batter among muffin cups and bake in middle of oven until golden and a tester comes out clean, about 20 minutes.
Makes 12 muffins.