About once a year Kristen over at Dine and Dish coordinates this awesome project, called Adopt-a-Blogger, where a new food blogger is partnered up with a veteran. What a perfect opportunity to talk with and get some advice on how to improve and enhance what I do here on Double Batch!
Well, I submitted my name and got me a mentor! Kris over at What’s Cooking? is awesome. We’re both busy, but in the time we’ve had to talk and email I’ve really gained some insightful and helpful information from her.
Check this out: we’re both in Northern California, she’s got an adorable daughter in third grade and I teach third grade AND, Kris has spent her fair share of time at one of my favorite S.F. restaurants, Houston’s. It was meant to be!
DEFINITELY go check out Kris’s blog. I like it because it’s a perfect blend of recommendations for food and recipes combined with events and highlights of her every day life. Oh, and I love that she’s all about sharing her baking disasters right along with the successes!
Speaking of baking success, thanks to Kris I have found the all time best muffin recipe ever. After the first bite, Nate declared that this was not a ‘make it once’ recipe. I have to agree. I’d venture to say that even my sweet sister who hates bananas might just have a change of heart after a bite or two. Well, maybe…
Get some bananas ripening on your counter because this is one recipe you definitely want to make…and should freeze the extras for later. And, hurry up and visit What’s Cooking?. Either way, you won’t be disappointed!
Banana Crunch Muffins
adapted from The Barefoot Contessa Cookbook, and recommended by What’s Cooking?
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced pecans (toast them for extra flavor!)
1 cup granola (I used a vanilla almond variety)
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional
Directions
Preheat the oven to 350.
Line about 20 regular sized muffin cups with paper liners. Definitely use liners. Just greasing the muffin cups won’t be enough for this recipes.
Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
HI! Thanks for the shout out to my site. And I’m SO glad you made the Banana Crunch muffins. You gotta love the Barefoot Contessa. There are ALWAYS a hit. In fact, I have some bananas on the counter. I think we need some muffins!!!! I can use the homemade granola I just made – which is awesome. You should try it. It’s totally addictive.
Let’s talk again soon!
Kris