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Old 07-13-2013, 01:20 PM   #1
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Banana-Nut Muffins

Someone asked me to post the recipe for banana-nut muffins with yogurt from Cooks Illustrated, but I can't remember which thread that was in To avoid copyright problems, I'm linking to the recipe that someone posted on their blog: Banana-Nut Muffins from Cooks Illustrated.

The recipe calls for walnuts; I used pecans because I like them better. Yummy stuff.
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Old 07-13-2013, 01:43 PM   #2
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I just use my regular banana nut bread recipe and pour it into muffin tins. Bake at the same temp, but only for 20-25 minutes.
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Old 07-13-2013, 01:49 PM   #3
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Quote:
Originally Posted by taxlady View Post
I just use my regular banana nut bread recipe and pour it into muffin tins. Bake at the same temp, but only for 20-25 minutes.
I tried that with my banana-nut bread recipe, but the muffins didn't rise as much and weren't as moist as they are with this recipe.
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Old 07-13-2013, 02:01 PM   #4
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Quote:
Originally Posted by GotGarlic View Post
I tried that with my banana-nut bread recipe, but the muffins didn't rise as much and weren't as moist as they are with this recipe.
That recipe is a lot like mine, though I don't add any spices. In what way is your banana nut bread recipe different from that recipe.

I don't really expect my muffins or nut bread to rise as much as the stuff other people make, 'cause I use whole grain flour. On the other hand, they are really moist. Do you use the trick of using frozen overripe bananas and reducing the liquid that when they thaw?
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Old 07-13-2013, 02:06 PM   #5
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My bread recipe doesn't use yogurt, for one thing. I don't really want to take the time to compare them. I like this one better for muffins and someone asked me to share it.
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Old 07-13-2013, 02:17 PM   #6
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Quote:
Originally Posted by GotGarlic View Post
My bread recipe doesn't use yogurt, for one thing. I don't really want to take the time to compare them. I like this one better for muffins and someone asked me to share it.
Well, I can understand that. I didn't bother looking up my recipe, just compared from what I remember.
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Old 07-13-2013, 03:25 PM   #7
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I found the recipe while I was putting away some stuff in the kitchen. The other main difference is that this recipe calls for finely mincing the bananas, rather than mashing them. I guess that gives the finished muffins a bit of moisture in each bite that's different from mashed bananas. I have used frozen/thawed/reduced liquid bananas for banana bread, but not for this recipe. I think that really bumped up the banana flavor, but I'm not sure it increased the moisture.

The banana bread recipe I used for years was Betty Crocker's; then Cooks Illustrated published one a couple years ago they call the Ultimate Banana Bread. That's where I first learned about reducing the liquid from thawed bananas and using that in the recipe. That recipe also calls for shingling slices of fresh banana on top of the loaf, to increase the moisture factor even more. It does take more time, but it's definitely worth it I might try it next time I make banana muffins. I have a few bananas browning on the counter right now ...
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Old 07-13-2013, 03:28 PM   #8
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I didn't even notice the difference of chopping rather than mashing the nanners.
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Old 07-13-2013, 08:18 PM   #9
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They do look lovely, thanks for sharing GG
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Old 07-14-2013, 06:59 AM   #10
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Some time ago I started using Jordan Marsh's recipe for blueberry muffins
only with bananas and love them.
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