Beths banana maple muffins



Ingredients



2/3 cup milk

1 tablespoon white wine or cider vinegar

2 1/2 cups all-purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon salt

3 eggs

2 teaspoons maple syrup

2/3 cup (1 1/4 sticks) unsalted butter

2/3 cup granulated sugar

medium-large ripe banana, cut into chunks

Raw sugar, for sprinkling



Method



Preheat the oven to 350 degrees F. Combine the milk and

vinegar in a small bowl, and allow to stand for 10

minutes. Meanwhile, lightly grease a 6-cup (large size)

or 12-cup (standard size) muffin pan.



Sift the flour, baking powder, and salt into a large

bowl. In a separate bowl, lightly beat the eggs with

the maple syrup. In another bowl, using an electric

mixer, cream the butter with the sugar until pale and

fluffy. Add the egg mixture, little by little, and

beat until smooth. The mixture should have the

consistency of mayonnaise. Gradually fold in the

sifted dry ingredients alternately with the milk

mixture. Mix until just combined. Gently fold in the

banana chunks.



Working quickly, divide the batter evenly among the

prepared muffin cups and sprinkle the tops with the

raw sugar. Bake for 25-30 minutes for large muffins, or

15-20 minutes for standard-size muffins, or until well

risen and golden. Test if they are cooked through by

inserting a wooden skewer: when withdrawn there should

be just a few moist crumbs on it. Allow the muffins to

cool in the pans for a few minutes before serving.



Makes 6-8 large or 12-16 standard-size muffins