Sunday, September 30, 2012

Browned Butter & Caramel Banana Muffins

I'm worn out. I mean bone-tired, physically and mentally. Work has been intense and I'm in dire need of a vacation. So this weekend I just took it easy. I caught up on the first season of Scandal and cooked a little bit.
I decided to put a spin on my standard banana muffins by adding browned butter and caramel.

Browned butter has a nutty flavor and these muffins would be great with the addition of chopped pecans. I left them out to keep these under 200 calories per muffin. If you don't know how to brown butter, watch this video. Just don't burn it!

Browned Butter & Caramel Banana Muffins
Makes 12 muffins
(About 190 calories per muffin)

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 very ripe bananas
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1/3 cup butter, browned

Prepared caramel, such as Smucker's

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers. 

Brown butter over medium heat. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla and melted brown butter. Stir the banana mixture into the flour mixture just until moistened. Fill muffin cup halfway. Drizzle 1/4 teaspoon of caramel over batter. Top with remaining batter.  

Bake in preheated oven for about 14 minutes, until a toothpick inserted into center of a muffin comes out clean.

Cool muffins on a rack. Take a fork and dip it into the caramel. Drizzle over the muffins and serve.

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