Banana and Walnut Muffin Recipe. SEE NOTE.

NOTE: This is a fund raiser for a local animal rescue. The $2.50 is for the recipe only. It is offered on the honour system. I realize anyone anywhere can copy it. BUT. A LOT of effort went into providing what I consider the best. The donation goes to a really good cause and I hope you will consider donating. I explain why here:
I made numerous recipes to come up with this one...the one I consider the best. I have tested and have had others test.... I am told my muffins are the best they ever tasted! Donation will go to Romina of Fuff Fuff Fuff Wild Bird Sanctuary ( see her Instagram here) . Romina has opened a sanctuary just outside Markdale for injured animals ( started with birds.... hopes to expand when she can afford, to all injured animal). Payment of the $2.50 is voluntary, but will REALLY help. Romina is struggling to pay for all this herself .

ALSO. If you are in the Markdale/Flesherton area I ask you to buy your baking supplies from me.... unlike items that can sit on the shelf for months, I always pick up fresh from my wholesalers... and fresh is important for optimum results. AND. You help me support various animal charities.

If you want muffins made ready for you to eat, please check out Muffin of the Week here.

RECIPE:

Preheat oven to 350. This is important.... you don't want to start muffins off in a cool oven. Also, precise measuring is important for optimum results.

You will need:

180 grams of all purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of ground cinnamon ( or a touch more if you like)
1/2 teaspoon of diastatic malt powder
1 large egg ( take out of fridge 1/2 hour before baking to warm to room temp.)
150 grams sugar ( I like to use 100 ms of granulated white and 50 grams of brown, but you can use 100% of either if you prefer
75 grams of butter
3 ripe bananas, mashed.
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 teaspoon of salt
50 grams of chopped walnut

1) DRY: Mix the flour, baking powder, baking soda, diastatic malt, salt, nutmeg and cinnamon well together

2) WET: In another bowl, whisk the egg, then add the sugar and whisk. Then add the mashed bananas, melted butter and vanilla extract, mixing well with spatula.

3) MIX. Pour the wet into the dry. IMPORTANT:THIS IS THE TIME FOR CAUTION. Overmixing will make the muffins dense and gummy. Use a spatula and just mix until combined Push spatula under the mix to ensure all dry is removed from bottom of bowl, rather than stirring too much. Then gently add the walnuts until distributed throughout.

Grease the muffin cups, divide mix between them, and bake for about 20 minutes. You can check with a toothpick...if you insert it into one and it comes out clean, the muffins are done. ( Personally, I prefer to check with an oven thermometer ... more precise They are done when temperature at the centre is 200 to 205F ( 93 to 96 C) Resist opening the oven door unless necessary...temperature can drop quickly.

If making Texas style ( large) muffins, you will need another 5 minutes or so of baking. Let muffins rest for ten minutes before transferring to cooling rack.

Enjoy when warm. OR. You can store in fridge for 2 -4 days wrapped individually in Saran wrap and warm up at 300 degrees for about 10 minutes before serving for that fresh baked taste ( remove the Saran before you place in the 300 degree oven)

You can also freeze muffins and they will retain their texture and taste for a month or more. To do this, wrap each muffin individually in Saran, then place them all in a large Ziplock bag, removing all excess air from the bag when sealing by sucking it out with a straw in the last little opening before fully sealing.