Whole Grain Banana Muffins
So, I made these this afternoon (Aug. 2, 2014), and my reaction is mixed.
The first thing I'm sure of is there is too much baking powder in these. There is a metallic aftertaste that is unpleasant.
The other issue I had was that the baking powder acted immediately in the batter when dry hit wet, but then they didn't rise in the oven.
The top note of flavor is good, but that metallic aftertaste nullifies that.
My advice, less baking powder and make sure it's double-acting!
Aside from those criticisms, I like the versatility of the batter. I added whole oats instead of oat bran, trail mix (with sunflower seeds, raisins, nuts, etc.) instead of raisins and pecans, and used all Greek yogurt instead of the sour cream. The texture is dense, but that's the way I like them.
Overall, I'd try them again with a few adjustments.
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Aug. 2, 2014