One of my all time favorite things to photograph is desserts. There are so many bakers and chefs that let their creativity shine in this area. I am constantly amazed with what they come up with. Works of art made out of sugar or flour or wheat. The best part about desserts (other than eating them) is that most of us who aren’t chefs or bakers can still make them at home, although if you’re like me, not quite as pretty.
When it comes to just taste, one of my all time favorite desserts is banana nut muffins. Not only will a freshly baked batch make your whole home or photo studio smell fantastic for hours, you also don’t need a mixer or to dirty up a whole lot of dishes to make them. You could use any type of nuts for these muffins. They are great with pecans and almonds also.
Banana nut muffins
- 1 cup all purpose flour
- ½ cup whole wheat flour (You can use 1½ cup all purpose flour)
- 1½ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
- 1 stick salted butter (1/2 cup), melted
- 3 large ripe bananas, mashed
- ½ cup sugar
- ¼ cup dark brown sugar, packed
- ¼ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup - 1 cup walnuts (toasted is my recommendation)
Preheat oven to 350°F.
Whisk flours, baking soda, salt, nutmeg and cinnamon together in a large mixing bowl. Set aside.
Melt butter. Set aside.
In a separate mixing bowl, mash bananas with a fork. Mix in butter, both sugars, milk, egg and vanilla. Stir until well combined.
Combine wet ingredients into dry ingredients. Stir until just combined - do not over mix.
Fold in half the walnuts.
Spoon batter evenly into 12 greased or paper lined muffin cups.
Sprinkle remainder of walnuts over top of muffins.
Bake for about 22 - 26 minutes or until muffins are golden brown and toothpick inserted into center comes out clean.
Let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.
Makes one dozen