The candied ginger in this recipe gives these muffins a certain ' zing', and the coconut marries well with the bananas. The recipe makes a dozen and a half large muffins. Start by pre-heating your oven to 375 degrees F. and preparing the muffin tins by lining them with with parchment cups. If unavailable, simply grease and lightly flour the muffin tins.
2 cups all purpose flour
1/2 cup sugar
1 1/2 baking soda
1 teaspoon salt
1/4 cup finely chopped candied ginger
1/2 cup shredded coconut
1 1/2 cup bran
In a separate mixing bowl add the wet ingredients:
1/2 cup sunflower oil or vegetable oil
3 eggs
2 cups mashed ripe bananas
Whisk until creamy and add to the dry ingredients. Mix until moistened and spoon into the prepared muffin tins. Bake for 20 minutes.
Hi Anna,
ReplyDeleteI'm learning about the addition of ingredients through your blog, that provide the "zing" in recipes that add the extra flavor, such as candied ginger and coconut in this recipe and in others, zest of orange, lemon...What would you suggest to have on hand as a typical assortment of these ingredients if one is limited to space in the pantry? Can some be kept in freezer if not used at once?
Ann
Hi Ann,
ReplyDeleteThe freezer is one's best friend when limited for space, and you want to have ingredients on hand for last minute recipes. You can definitely freeze your candied ginger and coconut.I also freeze nuts(fresh or roasted)so they don't become rancid. The possibilities are endless. In the summer ,I make batches of pesto and freeze it for the winter months. Goes great with the home made pasta,which I also freeze in plastic containers.
Hi Ann,
ReplyDeleteSorry, I forgot to mention that I don't recommend freezing zest. It is best to grate it fresh
allo
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ReplyDeleteBonjour Nicole,
ReplyDeleteBienvenue a mon site. Comment tu trouves les recettes et les photos? J'ai egalemet mise des photos de mes recettes sur le site de Food Network
a bientot