Who doesn’t
love a classic recipe like banana muffins? Well, if you're a fan of traditional
banana muffins, then I think you might just fall in love with this recipe. Since using my handy coring tool for this recipe last week, I seem to have become a coring addict.
So this time, I decided to take a yummy banana
muffin and stuff it with a lusciously thick, creamy mango-coconut filling. Let me know what you think in the comments
below!
You'll need...
3 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
6 large bananas, very ripe
1 ½ cups sugar
2 eggs
2/3 cup melted butter
Makes 24 Muffins
Preheat oven
to 350°F. Prepare two muffin tins by greasing each cup
(or you can use cupcake liners, if you prefer).
In a small
mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside until needed.
Peel and mash
the bananas. Keep mashing them until
they are mushy and no longer solid.In a
medium mixing bowl, combine mashed bananas, sugar, egg, and butter. Mix thoroughly.
Stir dry
ingredients into the creamed mixture. *Important tip: don’t over stir! For best results, be sure to mix the flour
into the creamed mixture until just combined and the flour is no longer
visible. Over-mixing can cause the muffins
to be less moist.
Spoon the
batter into the muffin tins until they are about ¾
full.
Place in the oven to bake for 15-18
minutes or until a toothpick comes out clean.
*Tip, if your oven tends to bake food unevenly, put a cookie sheet under
the muffin tins to help distribute the heat and keep the bottoms from getting
too brown.
Once the
muffins have finished baking, take them out of the oven and let them cool in
the tins for about three minutes before transferring the muffins to a cooling
rack.
Once your
muffins have fully cooled, it's time to break out the coring tool. This tool is so much more fun to use than a
knife! Oh, and it's definitely easier,
too. But you can use a knife if that's all
you have on hand. Cut a hole the size of
a quarter in the center of the muffins, only going down about 1/4 of an inch
deep. Then using a knife, press the
muffin center to the sides so you have an empty cone shape in the middle to put
the filling in. Once you have cored out
all the muffins, you can start on the cream.12oz cream cheese
1 cup freshly cut mango
1 tsp vanilla extract
1 tsp orange flavor
1 tsp salt
2 ¾ powdered sugar
4 tbsp tapioca starch
1/2 Cup coconut Shreds -optional-
Stir mixture
over medium-low heat until it begins to heat. Gradually turn the heat up until the mixture
comes to a boil and thickens into a custardy texture. Remove from heat and allow to cool before filling
the muffins.
Once the
filling has cooled, Stir in 1/2 cup of optional coconut then place into an icing bag with a tip or a gallon Ziploc bag
with the corner cut out.
Serve and enjoy!
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