Lisaopolis.comLisa’s Adventures in the Kitchen

This morning I was in the mood for muffins. I wanted to make a new kind of muffin, but I didn’t have any particular recipe in mind. I took a quick inventory in the fridge and cupboards, and counters and came up with an idea. I decided to put two of my favorite ingredients together: bananas and poppy seeds. I was a bit skeptical of the combination since I had never seen them combined in a recipe, however I was very pleased with the result. My muffins had the lovely banana flavor that I love with the poppy seed taste that I adore. Both flavors were fairly pronounced but went together very well. I used some rum extract in my muffins since rum complements poppy seeds and bananas very well, and I think that contributed to the irresistibleness of these muffins. I toped each muffin with a little sliced almond to give them a little more crunch.

Here is my recipe.

Banana Poppy Seed Muffins
(makes 12 medium sized muffins)

1 cup all purpose flour
1 cup whole wheat flour
1 cup (not packed) brown sugar
½ tsp baking soda
1 tsp baking powder
Pinch salt
½ cup skim milk
2 tsp white vinegar (t0 make sour milk)
2 large eggs
2 tsp rum extract
2 tsp pure vanilla extract
¼ cup olive oil
½ cup poppy seeds
3 medium sized bananas (peeled)
¼ cup sliced almonds

Grease muffin tin. Preheat oven to 350 degrees F. In a large bowl combine: the flours, baking powder, baking soda, salt and mix well. Add the poppy seeds and stir to combine. In a blender add the: bananas in pieces, eggs, vanilla extract, rum extract, olive oil, sour milk and blend until smooth. Add the banana mixture to the flour mixture and stir until smooth. Spoon into muffin tins. Sprinkle on the sliced almonds. Bake in the preheated oven for 25-30 minutes or until golden on top and a tooth pick comes out clean when inserted. Serve warm or cool.

What is your favorite type of muffins?