I’ll call this Hasty Baking. I should’ve named this blog “The Hasty Baker”, because that’s what I was today! Baking frantically. Baking without reading the recipe from start to finish, and being surprised that ingredients were forgotten, or that they were not in the fridge like I thought they would be! That’s me. That’s what I did. And it was fun!!!
I made three mistakes. One was thinking that the apricots I chopped up a few days ago in the fridge in a bowl where still there. Apparently Ben put them in a salad and we ate them all. So I chopped up a large banana as a substitute.
Second, I forgot to add any egg. But I only realized it about halfway through the bake time! OoOpS!
And Third. Taking them out of the muffin pan by simply turning it over a rack to let them fall (from a height of about 12 inches) on the rack! All of them are lop-sided, so for the picture I had to lean them against each other for support so that they look like they are standing up straight! (Don’t know why I thought they would be bouncy! I blame my excessive Food Network TV watching.)
But you know what? It all worked out in the end, and I have relatively healthy muffins (egg-free) for my breakfasts for the next few days! And the ginger really adds zing to otherwise boring banana muffins. I hope you like!
Banana Ginger Muffins (adapted from Closet Cooking’s recipe for Apricot Ginger Muffins)
1/4 cup brown sugar
2 Tablespoons maple syrup
1/4 cup + 2 Tablespoons plain yogurt
1/2 banana (mashed)
2 Tablespoons olive oil
(I forgot the egg!!! Probably because I was trying to do the math while measuring the ingredients!)
1.5 Tablespoons crystalized ginger (chopped)
1/4 teaspoon powdered ginger
(no rolled oats. :-/)
1 cup plus 1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
(No apricots!!) Chopped up large banana to make up for it)
Preheat the oven to 350 degrees F. Grease a muffin tin, or use liners.
Sift the flour, baking powder, baking soda, and salt. Whisk well in a medium bowl. Set aside.
Mix the brown sugar, maple syrup, yogurt, first (1/2) banana, oil, (egg, if desired), crystalized ginger, ginger powder, in a bowl.
Mix the wet ingredients into the dry ingredients and stir with a whisk or beat with a hand held mixer to blend.
Add chopped banana and fold in with a spatula.
Divide evenly into 6 muffin tins and bake for about 25 minutes, or when toothpick comes out clean when pulled out from the center of muffins.
Let sit for 10 minutes, then carefully turn out on rack to cool. Cool completely before wrapping in plastic to store.