sounds tempting, right? Actually they weren't that bad.
Since I can never seem to match the number of bananas I buy at the store to the number of bananas I actually want to eat, I frequently end up baking with them.
(I can't help it - even when I buy them in different levels of green, they all seem to ripen at the same time)
Anyway, over the weekend I made low fat banana muffins using a hybrid of the "Banana Nut Muffin" and "Low Fat Banana Muffin" recipes in The Joy of Cooking
I understood why they left the nuts out of the low fat version, but the cinnamon and nutmeg? C'mon now. Just because they are low fat, they can still be tasty. Hence, the hybrid.
I also left in the wheat & white flour combination from the full fat recipe, which may have contributed some to the hockey puck phenomenon.
For the record, when they first came out of the oven, they were delicious. Very soft and moist. Alas, the next day they were a little tough. Like if someone hits the last ball off of the roof of the Quick Stop, you could sub in one of these and keep the game going tough.
Twenty seconds in the microwave and a bit of butter softened them up and made a nice breakfast the next day, but the butter pretty much kills the whole low fat thing. Oh well. Sad brown bananas are no longer sitting on my counter.
I would make these again if I have enough of a crowd to actually consume 12 muffins in one day. Or, if I find a recipe that performs better on Day 2, I'll post that recipe.
Labels: cooking and baking