Thursday, November 19, 2009

Pear Banana Bread -

Veganized this muffin recipe using my Ener-G egg replacer. Ate two muffins (practically) right out of the oven. They were cooked through and the center was moist. The "edges" of the muffins stuck to the muffin liners pretty badly...Maybe that problem will dissipate once the muffins have cooled completely, I hope. If not, I'll just eat muffin centers. Muffin top, haha.

The recipe yielded 12 muffins when using 1/4 c. scoop + 1 very tiny bread pan.

In the event that the website is removed:


1 banana (I used one and three quarters because the nonnies were small)
3 medium pears
1 + 3/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 egg (or veganized, the equivalent of 1 egg)
1 tsp. baking soda
1 tsp. baking powder
1.5 tsp. vanilla
1) Chop and blend fruit. I was able to use a regular, old-fashioned hand mixer and encountered few lumps since the fruit was chopped and so ripe.
2) Add all other ingredients, save 3/4 c. flour. Blend. Then add the remaining 3/4 c. flour.
3) Pour batter into greased pan or into lined muffin tin.
4) Bake at 425 F for 20 minutes. (The original recipe suggested 45-60 minutes at 350 - I was feeling rebellious. Let cool (if you had self-control) then Enjoy :)

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