Every time I make something with whole wheat pastry flour, I have to ask myself why I don't just use it all the time. I have never had a recipe go bad by replacing it for all purpose. This is another example. These muffins are chocolate-banana heaven. They called for all purpose, and I swapped in exactly the same amount of whole wheat pastry flour. The muffins are soft and cakey and chocolately. I made them yesterday, and then I accidentally left them out all night without wrapping them up, and they were still still moist and yummy this morning.
Chocolate Banana Muffins, modified from a recipe in the 2002 issue of Martha Stewart's Holiday Baking magazine
- 1/4 cup melted butter
- 3 ripe mashed bananas
- 1 1/2 tsp vanilla
- 3 eggs
- 3/4 cup buttermilk
- 1 1/2 cups whole wheat pastry flour
- 1 cup and 2 Tbsp sugar
- 3/4 cup cocoa powder
- 2 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Oven to 375 degrees, line a 12-cup muffin tin with muffin papers. Mix together flour, sugar, cocoa, baking powder, baking soda, and salt in a small bowl. In a large bowl whisk together bananas, vanilla, buttermilk, butter, and eggs. Mix dry ingredients into wet using a wooden spoon, then fill muffin tin (I had extra batter left over - enough to make a couple more muffins.) Bake for 20-25 minutes, until toothpick is clean with just a few crumbs.
5 comments:
Oh! I have all the ingredients except the ripe bananas, darn. They look so tasty too!
They do look extremely moist and yummy. I have the King Arthur Whole Wheat Baking cookbook and they said that leaving products out overnight that have been made with whole wheat pastry flour allows the nutty flavor and moistness to really shine through. It really does taste alot better the next day! :-D
Banana and chocolate, my husband certainly will love those muffins
I had one... oh my!
I love chocolate and banana together. Especially with peanut butter.
These sound good, and wholesome. Well, I guess they have butter in them, but they're still wholesome.
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