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Ingredients
- 2/3 c. lowfat milk
- 1 Tbsp. white wine or possibly cider vinegar
- 2 1/2 c. all-purpose flour
- 2 1/4 tsp baking pwdr
- 1/2 tsp salt
- 3 x Large eggs
- 2 tsp maple syrup
- 2/3 c. (1 1/4 sticks) unsalted butter
- 2/3 c. granulated sugar medium-large ripe banana, cut into chunks Raw sugar, for sprinkling
Directions
- Preheat the oven to 350 degrees F. Combine the lowfat milk and vinegar in a small bowl, and allow to stand for 10 min. Meanwhile, lightly grease a 6 c.
- (large size) or possibly 12 c. (standard size) muffin pan.
- Sift the flour, baking pwdr, and salt into a large bowl. In a separate bowl, lightly beat the Large eggs with the maple syrup. In another bowl, using an electric mixer, cream the butter with the sugar till pale and fluffy. Add in the egg mix, little by little, and beat till smooth. The mix should have the consistency of mayonnaise. Gradually mix in the sifted dry ingredients alternately with the lowfat milk mix. Mix till just combined.
- Gently mix in the banana chunks.
- Working quickly, divide the batter proportionately among the prepared muffin c. and sprinkle the tops with the raw sugar. Bake for 25-30 min for large muffins, or possibly 15-20 min for standard-size muffins, or possibly till well risen and golden brown. Test if they are cooked through by inserting a wooden skewer: when withdrawn there should be just a few moist crumbs on it. Allow the muffins to cold in the pans for a few min before serving.
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