Saturday, November 12, 2011

Gourmet Banana Muffins on a tight Budget

The muffin mix has just been poured into the tin... they're about to enter the oven...

Davey's Muffin Extender

Jiffy Company used to make a wonderful (and cheap) banana muffin mix. Why they stopped I'll never know (or maybe the local supermarkets yanked it because it outsells the more expensive stuff that they make more profit on)?

Lately, the expensive banana muffin mix has been disappearing from the shelves. I asked a grocery clerk if they might "have any of the Betty Crocker muffin pouches in the back" he instead directed me toward a $2.79 box of Pillsbury Banana Bread (which has a muffin recipe on the box). I didn't like that one bit. Remembering necessity is the mother of invention, I contrived a wonderful banana muffin recipe all my own.

It starts with the ultra-cheap "clear value" or "house" brand of muffin mix - it'll set you back anywhere from 49 to 69 cents. You see Strawberry-Banana yogurt all the time in the dairy case, right? So why not Strawberry/Banana muffins?

El Cheapo brand normally yields "5 delicious muffins" so why are their 6 cups in my baking pan?

We can fix that. Here's how. Set the oven for 430 degrees F (or 5 degrees hotter thanw hat the package recommends). "Grease" your muffin tin with a quality margaine, like Imperial brand. Butter is better! Get out your medium mixing bowl.

  • Get a medium-to-large RIPE banana (one freckled with brown speckles) and mash it up good.
TIP ::: If you boil several black plantains (like I often do) and you find one that is exceptionally sweet, mash it up, put it in a container and store it in the fridge. You'll substitute that for the banana. You'll freak out when you taste the finished muffins!
  • Add one egg.
  • Add 1/2 cup 2% Milk.
  • Add 2 drops of real Vanilla extract.
  • Rip open the bag and pour in the muffin mix. Stir, stir stir!
  • Pour the mixture into the tin. Place it in the oven.
  • Cooking time on the bag is your guideline: check the oven when "bag time" elapses. Your muffins should be a light-yellow just starting to brown.

Leave them in the oven until you see the imitation strawberry bits oozing like jelly. The muffins will be a deep golden-brown. They're ready!

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