Saturday, October 19, 2013

In The Kitchen: Tropical Fruit Muffins

1 banana, mashed
1 yellow passionfruit
1/2 cup fresh pineapple, chopped small
1 3/4 cups whole wheat flour
1 cup brown sugar
1 1/2 t. cinnamon
1 1/2 t. Baking powder
1/2 t. Ginger
1/4 t. Cloves
1/2 cup vegetable oil
2 eggs
1 cup mora (local blackberries--very sour)

Heat oven to 350F.  Chop mora roily, then mix with half the brown sugar.  Mix all other ingredients together; add berries.  Pour into muffin tins.  Makes about 18 muffins.  Cook 30-35 minutes.

Postscript:  The passionfruit turned out to be a bad idea.  I don't like the way the seeds crunch.  The muffins could also do without the berries.  Next time I'll double the banana and pineapple and drop the cloves, and maybe decrease the cinnamon and increase the ginger.  The ginger-banana-pineapple turned out to be a good combination (if only the berries and passionfruit hadn't interrupted!).

1 comment:

Jane said...

Love your tropical fruit ideas!

Here's a good basic oatmeal muffins recipe where you just add mix-ins of your choice (about 1.25 cups). Great with banana, mango, pineapple, etc. 12 medium or 24 small muffins (which we freeze and take out as wanted). Simple, though best to let the milk and oat mixture sit for one hour before adding the rest.

1 cup milk + 1 t white vinegar OR 1 cup buttermilk
1 cup rolled oats (not quick oats)
1 egg
1/4 cup brown sugar
1/2 cup butter, soft
1 cup plus 2 T flour
1/4 t salt
1 t baking powder
1/2 t baking soda
1/4 t nutmeg
1/2 t cinnamon
1 1/4 c add-ins/flavorings

Combine milk+vinegar (or buttermilk) and oats in a large bowl and *let stand one hour*.

Stir in egg, brown sugar, butter. Sift dry ingredients into the bowl and gently stir. Gently stir in add-ins. Bake 10-12 min for small muffins, 14-18 min for large muffins (slightly longer w fresh fruit).

We've also used blueberries, apples, pears, dried fruit, shredded carrots+raisins, etc.