These turned out wonderfully! The only change I made (this is Allrecipes, of course I didn't fully follow the recipe) was using whole milk instead of 1%, because that is what I normally drink, and I figured it wouldn't detract from the recipe. (Not worth buying one of the pint-sized 1% containers at the grocery store nearby or hunting for a smaller 1% container at a different store.) Southern all-purpose flour (like White Lily) is better than northern all-purpose flour (like Gold Medal) for making fluffier, lighter baked goods like biscuits, but given the banana component of this recipe (and my preference for dense, gluteny muffins over cakey muffins), I went with northern flour. My girlfriend had vanilla sugar (white sugar infused with some vanilla flavor by putting vanilla beans in it for a while) she made on hand, so we sprinkled some on top of the muffins, and it made a great garnish.
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These turned out wonderfully! The only change I made (this is Allrecipes, of course I didn't...