Posts tagged ‘muffin’

TWD # 80: Kiss my bundt… err… muffin.

I can’t believe it’s been a month since I’ve posted a Tuesdays With Dorie recipe. July was a crazy month for me so I took a little TWD hiatus but now I’m back and with my habitual professional procrastination form by posting with 2 hours til deadline. Kids, I’m a professional. Don’t try this at home.

Truth be told I wasn’t that excited to make the Classic Banana Bundt Cake (Sorry Mary!) b/c I’m not a banana fan girl. Far from it. I gag just thinking about eating a banana. It’s a texture thing for me. It probably doesn’t help that my earliest memory of eating a banana was vomiting it back up. My mom thought a banana would be good to eat when I was sick. Just trust me when I tell you that banana flavored vomit isn’t a good thing.

I’m so losing my readers with the vomit talk right?

Anyways… moving right along.

Seeing as our host this week is the fabulous Mary of The Food Librarian, I couldn’t skip this one. (You can find the original bundt recipe on her blog. I posted my muffin version below.)

She’s what I like to call “one of the cool peeps”. Am I surprised that Mary picked a bundt cake? I can emphatically tell you “no”. In fact I would have been surprised if she hadn’t picked a bundt cake! Just peruse her blog for a little while and you’ll know why. The woman likes loves bundts. Not to be confused with butts. Then again I don’t know Mary *that* well. She could be a butt woman. Maybe if we ask nicely, she’ll confess in comments. *giggle*

What I learned this week:
Twitter rocks. But I knew that before this week. I got some great banana and sour cream substitute suggestions in like 5 secs. Aaawww the power of Twitter. Ultimately I went with pumpkin and chocolate chips after doing a pantry raid. I don’t know why it always surprises me when I find things at the back of my pantry. I should clean it out more often.

Banana Pumpkin Chocolate Chip Bundt Cake, The Muffin Version
Recipe adapted from Baking: From My Home To Yours, Dorie Greenspan

Makes about 12-14 muffins


1-1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup sugar
1 tsp pure vanilla extract
1 large egg, at room temperature
2 very ripe bananas, mashed (about 3/4 cup) (I substituted with 3/4 cup canned pumpkin)
1/2 cup sour cream or plain yogurt (I substituted 1/2 cup buttermilk+2-1/2 tbsp butter)
3 ounces chopped chocolate, optional (I used milk chocolate chips)
1/2 tsp cinnamon
1/4 tsp nutmeg


Preheat the oven to 350°F. Line cupcake/muffin pan with liners.

Combine the flour, baking soda and salt together. Set aside.

Working with a stand mixer, fitted with a flat beater (or with a hand mixer in a large bowl), beat the butter (1 stick+2-1/2 tbsp) until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then the egg, beating for about 1 minute. Reduce the mixer speed to low and mix in the bananas canned pumpkin. Then mix in half the dry ingredients (don’t worry if the batter curdles), all the sour cream buttermilk and then the rest of the flour mixture. Turn off the mixer and hand mix the chocolate chips.

Fill liners about 2/3-3/4 full. Bake the muffins for about 28 to 32 minutes (I baked mine for 30 minutes), or until a knife inserted into the center of the cakes comes out clean. Transfer the muffin tin to a rack and cool to room temperature.


Husband rating: A
I think he was a little disappointed that I didn’t use bananas (Poor boy is so banana deprived!) b/c he loves bananas but he still raved about the pumpkin chocolate chip muffins nonetheless.

Wifey rating: A
I confess I’m a batter licker. Let me just tell you that this batter is FAN-FREAKING-TASTIC. The muffins were yummy esp with the chocolate chips! Definitely will make them again.

Next week: Brownie Buttons pages 106-107

August 4, 2009 at 8:37 pm 23 comments

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