Jul 25, 2008
I am one of these cooks who really believes that any slight change in a recipe can have huge consequences. I just made a batch of these muffins, and my wife and 13 month old son ate half a dozen before they were cool.
A couple things that I did differently:
I sifted the flour with the dry ingredients - though I still used the larger grains of the flour.
I used margarine instead of butter.
I used large eggs and ended up with about 1/2 a cup of egg white from four eggs.
I used two bananas that were so ripe they were black (never frozen though). Incidentally, two large bananas were exactly 1.5 cups mashed.
I very precisely measured all ingredients, though the blueberries were probably a bit more than one cup. These were fresh, not frozen.
The biggest change was that after putting in a spoonful of batter, I put in a teaspoon of blueberry jam. Then I filled the rest of the muffin cup up to about 80% full.
I baked these muffins on the top rack for 20 minutes.
They did not rise a lot, but they did rise more than the picture that is posted with the original recipe.
It made one dozen fantastic, moist, and delicious muffins.
This is a recipe that I'll use again and again...
Oh, one more thing. I let the batter sit for about 20 minutes before I put it in the oven... This was by accident though cause I couldn't find the muffin pans!
—RICNIKJOHNSON
