Tuesday, May 24, 2011

Banana Poppy Seed Muffins with Citrus Glaze

Banana Poppy Seed Muffins with Citrus Glaze
As shared from the kitchen of Once Upon a Plate
Recipe yields 12 standard size (2 1/2-inch size) muffins

I changed the recipe slightly, as noted below.

  3 ripe bananas
  1 egg
  3/4 cup sugar
  1/4 cup vegetable oil
  2 teaspoons grated orange peel
  2 cups all-purpose flour*
  2 tablespoons poppy seeds
  2 teaspoons baking powder
  1/2 teaspoon salt
  Citrus Glaze (recipe below) 

Place oven rack in middle position; preheat oven to 375*(F) 
Grease, Butter or spray 12 muffin cups

Puree bananas in blender or food processor. (Puree should equal about 1 cup)
Add egg, sugar, oil and orange peel to banana puree and pulse until well combined.
In a large bowl combine flour, poppy seeds, baking powder and salt
Stir banana mixture into flour mixture until just moistened. Distribute batter evenly into 
prepared muffin cups.
Bake 20 minutes or until wooden pick inserted in center comes out clean. 
Cool 5 minutes then remove muffins from pan. Place on wire rack (set inside in a baking sheet, or place the rack on parchment or wax paper.)
Drizzle with Citrus Glaze while warm.

* My notes:  I reduced the all-purpose flour by 1/2 cup, and added 1/4 cup wheat bran plus 1/4cup old-fashioned rolled oats, and increased the baking powder by 1/2 teaspoon
(total 2 1/2 teaspoons baking powder.)

Citrus Glaze: 
In a medium size bowl combine the following: 
1 1/4 cups powdered sugar 
1/4 cup orange juice 
1 teaspoon grated orange peel and 
1 teaspoon vanilla extract

My notes about the glaze: You may not need the full 1/4 cup orange juice, ~ it's better that 
the glaze be slightly thick, about the consistency of thin pancake batter.  Start stirring in by 
tablespoonfuls until desired consistency is reached.) The orange I used wasn't very flavorful 
so I added 1/4 teaspoon pure Orange Extract to the glaze mixture.

Adapted from  "The International Neighbor Cookbook"

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