Everyone says you’re either a better baker or a better cook, but I don’t think the two are mutually exclusive. I first learned to cook while watching my mother, who is an exceptional baker (my favorite is her cinnamon and walnut pistachio cake). I taught myself the tricks to good baking after I left for college. One of my favorite recipes is this take on the classic banana nut muffin. The secret is using coconut to keep the muffins from drying out.
And muffins aren’t the only way to start your day. These deliciously light cupcakes are the perfect morning treat and are so simple to make.
Banana Pecan Muffins
Makes 18 muffins
Ingredients:
3 cups whole wheat flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup low fat or skim milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
3/4 cup diced ripe banana (1 banana)
1 cup small-diced walnuts
1 cup pecans (optional)
1 cup sweetened shredded coconut
Directions:
1. Preheat your oven to 350 degrees F.
2. Prep a large muffin pan with paper liners. Sift together the flour, sugar, baking powder, baking soda and salt in the bowl of an electric mixer. Add the melted butter to the mix and blend. In a separate bowl, combine the eggs, milk, vanilla and mashed bananas. Add them to the blender and mix until combined. Be sure to scrape the sides of the bowl to release any stray ingredients.
3. Add the diced banana, walnuts and coconut to the batter, and fold together gently.
4. Fill each muffin paper to the top with batter. Place three to four pecans on each muffin. Bake for 25 to 30 minutes, until the tops are brown and a toothpick comes clean.
5.When cool, remove them from the pan and serve.
Lemon Cupcakes with Orange Liqueur Icing
Yields about 24 cupcakes.
Ingredients:
Cupcakes:
2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
16 oz butter (softened)
2 cups sugar
2 eggs
1 cup buttermilk
3 tablesPoons lemon juice
Zest of one lemon
Icing:
4 oz butter (softened)
1 1/2 cups confection sugar
1 teaspoon whole milk
1 teaspoon orange juice
2 teaspoons orange zest
1 tablespoon orange liqueur
Directions:
1. Preheat oven to 350 degrees.
2. Line muffin tin with cupcake papers. Set aside.
3. Cream together butter and sugar in mixer on slow to medium speed. Add eggs one at a time. Mix until incorporated.
4. In a separate large mixing bowl, sift together flour, baking powder, baking soda and salt. Slowly add dry mixture to mixing bowl until incorporated.
5. Pour buttermilk into batter slowly. Stir lemon juice and zest into batter.
6. Using an ice cream scoop, fill each cake paper just over half full. Bake for 20-25 minutes until edges are golden.
Icing:
1. In a small bowl, cream together butter and sugar.
2. Add milk, orange juice, orange zest, and liqueur one at a time.
3. Stir until icing is smooth.
This article appears in Mar 15-21, 2012.