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Being a self-proclaimed banana fiend, I eat my fair share of banana baked goods. The thing is, though, that every time I come across a banana recipe, I have a mini battle inside: part of me is super excited and can’t wait to try it and the other part of me is very meh about the whole idea of trying it because what if it isn’t as good as the last banana recipe? It’s a hard life…

Anyway, Husband ran out of the cold cereal he usually takes to work for breakfast and I promised him muffins. I had a rather large amount of black-ripe bananas in the freezer so I set about the daunting task of choosing a new banana muffin recipe to try. I settled on one from Sarah Kramer’s La Dolce Vegan! called Wolffie’s Banana Blueberry Muffins. Sarah’s write-up promised it wasn’t just another banana muffin recipe and the ingredient list was intriguing: cinnamon! ginger! molasses!

I, of course, made a few changes…I increased the amount of ginger in the original recipe, I added a banana for extra banana-y goodness (and because I had so many lying around that needed to be used), I substituted frozen whole cranberries for the blueberries and added a handful of chopped walnuts. They were perfection in a hand-held medium. I devoured my first one, still hot and steamy from the oven and it made me feel more complete as a person. I brought a few over to my sis- and bro-in-law and the majority of them were consumed before my poor brother-in-law even came home from work. My sis-in-law swears it’s the cranberries that make the difference. I think it’s a cranberry-ginger combo. Either way, amazing!

If you haven’t tried these muffins, do so! Get your hands on a copy of the book and make this recipe the first you try. Moist, light, slightly caramel-y (from the molasses), and bursting with fruit flavour, these muffins should be on every breakfast table in North America.

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