We have our first guest blogger: Mister Ari Simon, Chicago-based mini-chef and fruitophile. He and his awesome mom, a.k.a. Aunt Elizabeth, sent in this recipe for banana-nut muffins made with a secret ingredient, garam masala.
They sound heavenly, and honestly, I think that Ari and I might be on the same wavelength today. I was just in my kitchen taking out 8 very ripe bananas and thinking that they’d make a nice chutney when this recipe, complete with pictures showing Ari’s cooking and chowing techniques, showed up in my inbox. These muffins should do the trick. Thanks, Ari and Elizabeth!
Banana-Masala-Nut Muffins
adapted from THE JOY of COOKING
*1 1/2 c. all purpose flour
*1/2 cup whole wheat flour
*2 t. baking powder
*1/2 t. baking soda
*1 1/8 t. garam masala
*1/8 t. cinnamon
*1/4 t. salt
*2/3 c. chopped walnuts + 12 whole walnut halves
*1 large egg, room temp.
*3/4 c. packed light brown sugar
*3 medium sized very ripe bananas, mashed
*1 T. veggie oil
*1 t. vanilla
Preheat oven to 375 degrees F, with the rack in the center. Prepare a 12-muffin pan by lining it with papers or by greasing it.
In a medium bowl, whisk all of the dry ingredients, except for the walnuts. Then, after a good whisk, stir in the walnuts.
In a large bowl, whisk all of the wet ingredients together. Add the flour mixture and mix with a few light strokes until the dry ingredients are just moistened. Do not overmix; batter should not be smooth.
Divide the batter among the the 12 muffin cups, and place a walnut half on top of each muffin. Bake until a toothpick comes out clean, about 18 minutes. Cool in the pan for 2-3 minutes. Serve immediately, or cool on a rack.
