I was lucky enough to receive some exceptional spices from Penzey’s this holiday season. Thanks Sarah and Joey!! I have been dying to actually go to Penzey’s myself but have yet to make it out there. Their quality of merchandise is superb and as we all know, quality spices make a difference.
Along with my boxes of spices came fresh, whole nutmegs, cinnamon sticks and bay leaves. A book of recipes was also included, which is where this particular rendition of Banana Muffins came from. Everything in the mini is always so cute.
They were easy to make and tasted perfectly-perfect. The fresh spices made such a difference in the taste, they disappeared in two days! My oldest boy is already begging for more.
Gram’s Banana Muffins
Makes 48 mini muffins
2 cups flour
1 Tablespoon baking soda
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 cup buttermilk
2 very ripe bananas, mashed
1/2 cups nuts, raisins or chocolate chips (optional)
Confectioner’s sugar for dusting
Preheat oven to 375o. Grease and flour muffin tins (I used PAM). Combine flour, baking soda and salt and sift into a medium bowl. In a large bowl cream butter and sugar until fluffy. Add eggs, vanilla and spices, beating well. Blend in buttermilk, then alternate adding bananas and flour mixture plus optional ingredients until batter is smooth and well-mixed. Spoon into tins, cook on center rack, about 20 minutes. Let cool in pans a few minutes and then turn onto wire racks. Dust with confectioner’s sugar when cool.