Wednesday, November 12, 2014

Classic Banana Nut Muffins with Vanilla Bean- Cinnamon Glaze


Chilly mornings outside call for a cozy fireplace and a hot breakfast to warm the body and soul!  Banana-nut muffins are one of those classic recipes that smell divine, taste delicious, and call you back to your Grandma's kitchen table.  My muffins are topped with an easy vanilla bean-cinnamon glaze that makes them a real treat!  I use vanilla bean paste which is one of my favorite things ever!  You can find it in specialty food stores or order it online.  It's certainly worth the hassle to find, but if you don't any real vanilla extract is delicious too.  

A batch of these muffins are perfect on a November day to serve to your family after raking leaves or accompany your afternoon coffee while you're starting your Christmas list!  There really isn't a time when fresh baked muffins wouldn't be delicious!  

I hope you'll find time to revel in this festive season of Thanksgiving hush before the holiday bustle really begins!

Banana Nut Muffins 
From: Keeping Good Company Cookbook

3 c. All purpose flour
1 tsp. salt
2 1/2 tsp. baking powder
1 tsp. cinnamon
3/4 c. granulated sugar
1/2 c. Butter, melted
1 c. Milk
2 eggs, beaten
1 c. Very Ripe bananas, mashed
1/2 c. Walnuts, chopped (pecans are delicious too)

Vanilla Bean- Cinnamon Glaze:
(I "eye balled" this recipe, so I don't have exact proportions here.. Sorry but that's how I tend cook sometimes, but here is a good idea of what I did. Delicious!)

1-2 Tbsp. Butter, softened
1/2. Tsp. vanilla bean paste (or extract)
Dash cinnamon
1 c. Powdered sugar, sifted 
1-2 Tbsp. Milk

Stir butter, vanilla, and cinnamon.  Add the sugar and gradually milk until the right smooth consistency you want.  It is a glaze, so you still want it a little runny.  Heat in the microwave for about 20-30 seconds and stir until smooth.  
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Preheat oven to 400 F.

Combine all the dry ingredients.  Combine all the wet ingredients, except bananas.  Fold the wet ingredients gently into the dry until carefully mixed.  Next fold in the bananas and nuts until just blended.  

Scoop into greased muffin tins (if using paper liners, still spray with baking spray) and fill about 2/3 full with batter.  Makes about 18 muffins.  Bake for 16-18 minutes.  


Let cool for about 10 minutes before carefully spreading on the glaze.  It will drop down the sides, but that's okay!





Enjoy while warm and freeze leftovers, if you have any, for a fast breakfast treat.

Who else is loving the leaf piles these days?!!


Have a sweet day!




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