Banana Whole Wheat Mini-Muffins
On the menu Tiffin Thursday: more turkey roll-ups (this time in a more suitable container), some lovely red grapes, carrots, with ranch dressing dip, a couple of whole wheat banana mini-muffins and the last of the Rice Krispie treats. Tiffin Tiniest had promised some to his friends and you can’t go back on a promise.
Here is a description of how I made the banana whole wheat mini-muffins, which are based almost entirely on a recipe from Cook’s Illustrated’s Quick Recipe. First, let me say that I’ve never actually substituted whole wheat flour in a recipe that’s designed for all-purpose (i.e., white) flour. But I was emboldened to try this by a great blog which recommends using King Arthur White Whole Wheat because it’s, apparently, less wheaty tasting than regular whole wheat. I love King Arthur flour, both the flours, but also the catalogue and the store, which I visit religiously once a year in Norwich, Vermont, when we go to see my father-in-law, who lives just across the Connecticut River in Hanover, New Hampshire.
Before I picked my son up from school, I did something I’ve been doing a lot lately — I put together a mise en place (which is French for putting together, ahead of time, everything you need for the dish you’re going to cook. Mise en place is certainly shorter). This — minus the three mushy bananas I took out of the freezer and, well, mushed — is what the ingredients for banana whole wheat mini-muffins look like:
Besides the three mushy bananas, you want to measure out these dry ingredients: 5 ounces (1 cup) unbleached all purpose flour and 5 ounces (1 cup) King Arthur white whole wheat flour, 7 ounces (1 cup) sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. (That’s the white stuff in the picture.) Put it all in a large bowl and whisk it together.
The wet ingredients include 1/3 cup buttermilk, 2 large (room temp) eggs, 6 tablespoons unsalted butter, melted and cooled slightly (ahead of time), and 1 teaspoon vanilla extract. All of this should be mixed together in a medium sized bowl.
After I picked him up from school yesterday, I dumped the wet ingredients into the dry ingredients and mixed them gently with a rubber spatula, and only until the flour was incorporated. It’s fine for the batter to be lumpy. In fact, this is what the batter looks like.
You bake these at 375 degrees. I made mini-muffins which took about twenty minutes. Regular muffins take between 20 and 25 minutes, depending on your oven.
Tiffin Tiniest came home with a friend and they had the muffins for a snack. It was a lovely ending to a first day of school and there were plenty left over for his brothers, the Tiffin Twins, his father and his lunch the next day (today, Thursday). The rest went into the freezer for another day.
Tomorrow: what to do when there’s not a lot in the fridge: Tiffin Friday: Making Something Out of Nothing.