21 September 2010


Small objects and edibles are simply more aesthetically pleasing than large ones. Miniature muffins, children's cupcakes and bite-sized burgers are really, really cute. And I'm pretty certain a panel of martha stewart-esque experts could verify they taste better than their ordinary sized counterparts too.

Banana Coconut Muffins

1 & 1/4 cups white all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed
1/2 cup unsalted butter, melted
2/3 cup sugar
1 egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

Preheat oven to 375°F. Line muffin cups with liners (if you like, if you don't, butter the tin/silicone tray).

Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened (overmixing makes tough muffins).

Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 20 minutes. Transfer muffins to a rack and cool slightly.

You can also add chocolate chips.

Recipe adapted from epicurious.com.
Photos by Aubrie Chaylt.

No comments:

Post a Comment