Big and Beautiful {Recipe: Big Bakery Style Banana Nut Muffins}

Sometimes a standard muffin size just won't do. These muffins are just for those occasions when a big, beautiful bakery style muffins are in order, no trip to the bakery needed! 

Big Bakery Style Banana Nut Muffins

3 cups flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

2 medium size bananas

1-1/2 cups whole or 2% plain yogurt

2 eggs

2/3 cup brown sugar

1 teaspoon vanilla

1/4 cup unsalted butter, melted and cooled

3/4 cup rough chopped pecans

Preheat oven to 375ºF. Grease a extra large 6 welled nonstick muffin tin (or standard 12 welled nonstick muffin tin for smaller muffins) with cooking spray. In a large mixing bowl, whisk together flour, baking soda, salt, and nutmeg; set aside. In a medium size mixing bowl, mash bananas with a fork or potato masher, then whisk in yogurt, eggs, brown sugar, and vanilla. Add banana mixture to flour mixture and stir together until just combined. Fold in butter, oil, and pecans until well combined, but be careful not to over mix. Divide the batter evenly among the muffin tins using an ice cream scoop or large spoon. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let muffins sit in pan for about 5-10 minutes, remove from muffin tin and cool completely on a cooling rack. 

Makes 6 extra large muffins or 12 standard size muffins

Enjoy!

The Occasional One {Recipe: Pancakes for One }

 

Occasionally there is only one person in our household who wants pancakes, this recipe is perfect for just those occasions! 

Pancakes for One

In a small bowl, stir together:
1/2 cup plain yogurt

1/4 teaspoon baking soda

In a small mixing bowl, whisk together:

1/2 cup flour

1 teaspoon sugar

1/4 teaspoon baking powder

pinch of salt

In another small bowl, whisk together:

1 egg

1 tablespoon water

1/2 teaspoon vanilla

Stir together egg and yogurt mixture, then add to flour mixture. Stir batter together until just combined, being careful to not over mix. Heat griddle or skillet over medium heat. Using an ice cream scoop, scoop batter and pour into preheated griddle or skillet. Cook until bubbles appear and golden brown on skillet side down, flip and cook until golden brown and pancake bounce back when pressed lightly in the center. 

Makes 4 small pancakes

Enjoy!

Looks Aren't Everything {Recipe: No-Knead Yeast Batter Bread}

This is not the prettiest loaf of bread, but it's quick and the perfect accompaniment to soup on a cold winter's day. 

No-Knead Yeast Batter Bread

1-1/4 warm water (105-115ºF)

1 tablespoon yeast

1/4 cup butter, melted and cooled, plus 1 tablespoon melted butter for top of baked loaf

2 tablespoons honey or sugar

2 teaspoons kosher salt

2-1/2 cups flour

In a stand mixer bowl, dissolve yeast in warm water. Add butter, honey or sugar, salt, and 2 cups of flour and mix (I used a dough hook, but beaters or paddle should work as well) on low for 1/2 minute, scraping the sides constantly. Increase speed to medium and mix for 2 more minutes, scraping down bowl occasionally. If you don't have a mixer and want a good arm workout, you can mix by hand by beating with 300 vigorous strokes. Stir in remaining 1/2 cup flour by hand until smooth. The mixture will be sticky. Scrap all the sides down, cover and let rise in a warm place* until double in bulk, about 30 minutes.

After dough has risen, stir down dough with 25 good strokes. Turn dough into a greased 9x5" bread pan, cover and let rise until double in bulk, about 40 minutes. About 1/2 way through 2nd rising, preheat oven to 375ºF. Once dough has risen, bake for 30-45 minutes, or until sounds hollow when tapped. Remove from oven and brush top of loaf with melted butter. Turn loaf out from pan and let cool on a cooling rack. 

Makes one loaf

*Note: I use the oven with the light on. The light provides enough warmth for proofing dough. 

Enjoy!