Now I finally can claim a recipe on this blog as completely my own. Over the past few months I have been developing this muffin batter as a go-to basic- but this is a fabulous flavor combination and ‘ripe’ for further experimentation!
7 T butter
1/2 c. milk
1 t vanilla bean powder or vanilla extract
2 soft bananas (mashed)
1 c. sugar
1 1/2 c. flour
2 t baking powder
1 t salt
1 c. blueberries (fresh or frozen)
1. Brown the butter in a saucepan over medium heat until its smells nutty, then quickly transfer it into a mixing bowl. Add the vanilla, milk and egg and beat together.
2. Add in the mashed bananas and mix well.
3. Measure all the dry ingredients into the bowl. Gently whisk all the ingredients together, scraping down the sides of the bowl.
4. Stir in the blueberries, then divide the batter into twelve cupcake liners and bake at 350/180 for 20 minutes, or until golden brown.
Note: this recipe is highly tolerant of substitutions and bad ovens.