Sunday, January 25, 2009

Lickety Split

It has been muffin madness in my kitchen lately with three new muffin recipes this last week! All successful despite some weird yield amounts (which may have a lot to do with all the additions I made to each one). These ones are probably my favourite of all of them!

These started out as a banana-split muffin recipe s
o I wanted to keep the ice-cream parlour theme going as I made a couple changes. To do that, I added in some extra nuts and flaked coconut. Next time I may try some crushed pineapple and I'd also like to add some wheat germ (nothing to do with the ice-cream theme!)
I can't wait to enjoy these for breakfast during the week.

This made 12 standard-size muffins (even though I halved the original 12-muffin recipe!)

1 1/2 very ripe bananas, smushed up
1/4 cup firm tofu, smushed up (egg substitute)
1/4 cup turbinado (raw) sugar
1/4 cup extra-virgin olive oil (butter substitute)
1/2 tbsp. vanilla
1/2 cup whole-wheat flour

1/2 cup unbleached all-purpose flour
1/2 tbsp. aluminium-free baking powder
1/4 tsp. ground cinnamon
1/4 tsp. salt
3/8 cup non-dairy, semi-sweet chocolate chips
3/8 cup dried Bing cherries
1/4 cup chopped walnuts

1/4 cup chopped pecans
1/4 cup coconut

1. Preheat the oven to 350 degrees. Line a muffin pan with unbleached cupcake papers or lightly grease with vegetable oil or non-dairy butter.

2. In a large bowl, stir together the flours, baking powder, cinnamon
, and salt. In another bowl, combine the mashed bananas, mashed tofu, turbinado sugar, olive oil, and vanilla.

3. Make a well in the center of the flour mixture and pour the banana mixture into the well. Stir to combine but be careful not to over-mix. Gently stir in the chocolate chips, nuts, cherries, and coconut.

4. Scoop the mixture into the prepared muffin tin, filling each muffin cup about 3/4 full. Bake the muffins at 350 degrees for 15 minutes or until a toothpick inserted in the center comes out clean. Let them cool on a wire rack (but make
sure you try one while they're still slightly warm!)

This recipe is based on the Banana-Split Muffins recipe from the November/December 2008 issue of VegNews magazine.

My changes/additions:
*I used half-and-half on the flours - 1/2 cup whole-wheat and 1/2 cup all-purpose (original called for all whole-wheat flour).
*I added the pecans, coconut, and cinnamon.
*I changed the method around a bit.

Really make sure you smash that tofu up! My taste-test muffin had little white chunks in it :) Hmmm... I wonder what that could be? Obviously, it won't change the taste at all but you'll want to try to avoid that, especially if you're serving these to others.

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