BANANA GINGER MUFFINS

Banana Ginger Muffins image

Provided by ratherbeswimmin

Time 48m

Yield 12 -18 muffins

Number Of Ingredients 12

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2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
3 large ripe bananas
2 tablespoons milk or 2 tablespoons half-and-half
1/4 cup finely chopped crystallized ginger
1 teaspoon vanilla extract
1/2 teaspoon white vinegar

Steps:

Spray the indentations of a muffin pan and the rims around them with nonstick cooking spray.
In a mixing bowl, whisk the dry ingredients (flour, baking soda, salt, and cinnamon) until uniform; set aside.
In another bowl, cream the butter and sugar using a wooden spoon until smooth (about 2 minuets).
Add in the eggs, one at a time, mixing each well.
Mash the peeled bananas into the butter mixture using a potato masher.
Stir in the milk, ginger, vanilla, and vinegar until the mixture is smooth and creamy.
Add in the flour mixture; stir until just moistened.
Fill muffin tins 3/4 full.
Bake in a 400° oven for 18 minutes or until pale brown with rounded nubbly tops; a pick should come out with a few moist crumbs.
Place pan on a wire rack and cool for 10 minutes.
Gently rock each muffin back and forth to release it.
Cool muffins on rack for 5 minutes.
**Banana Muffins: omit the ginger.
**Banana Coconut Muffins: omit the ginger, add 3/4 cup sweetened shredded coconut with the milk.
**Banana Nut Muffins: omit the ginger, add 3/4 cup chopped, toasted pecans, walnuts, or hazelnuts with the milk.