Wednesday, June 24, 2009
June m.o.m. - Banana Walnut Muffins
This month's Muffins Of the Month (m.o.m.) are especially "mom-ish": Not only did I make the muffins to give to my mom (as always), I baked them in my mom's kitchen, and am writing this post from my mom's computer. I've been doing some construction at my house and have very limited use of my kitchen right now. At the same time my modem/router connection went on the fritz and I also have limited use of my home's computer. So I'm glad that I've got my mommy around when I need an oven or a computer!
I went with a classic for June: Banana Walnut Muffins. Rather than use my usual banana bread recipe (which I love) or my mother's banana bread recipe (which is also yummy), I decided to try a recipe from Beth Hensperger's Muffins book for Williams Sonoma.
- When I preheated the oven, it was the first time the new oven in my mom's new unit had been turned on!
- I prefer oil-based muffins and quick breads. Easier, healthier, and often moister, imo.
- The recipe uses walnut oil. I had been storing some in my fridge and couldn't remember what recipe I'd purchased it for, so I was thrilled to try it in this recipe.
- I used black walnuts. If I'd had more time I would have toasted them first.
These were the best banana muffins I've ever tasted. Moist and strong banana flavor. Loved the walnut oil (and walnuts!) My mom said they were "super!" I will make this recipe again and again. What a find - and I can't wait to try more of Beth Hensperger's recipes!