Sunday, March 21, 2010

Banana Cereal Muffins

This morning I made the Banana Cereal Muffins from Good to the Grain, my new favorite book. Written by Kim Boyce, a pastry chef turned stay at home mom, these recipes are designed for optimal performance rather than nutrition - something that always bothers me until I get to the delicious finished product. I plan to try the recipes as-is first, then begin to tinker a little to cut down on some of the all-purpose flour she uses. I'm not a pastry chef, so a flatter muffin top won't really bother me.

Some of the ingredients this recipe calls for: cracked multigrain hot cereal, whole-grain rye flour, bananas, molasses. Yum. The multigrain cereal, which I really bought with this recipe in mind, is actually delicious as a cereal if you like cream of wheat, oatmeal, etc. (which I do). I made it for breakfast (plain, with water only) and reserved the 1/2 cup needed for the muffins for when I had more time to make them. I made much more cereal than I could eat so I had it for breakfast for the next two days as well. I reheated it in the microwave with a generous splash of soymilk, which made it sweet enough for me. I hate ingredients that have only one purpose because they fill up my cabinets and refrigerator and then I spend hours looking for recipes to use them up.

I have never used rye flour before, which made it more interesting when I opened the bag and saw what it looked like - kind of like gravel. Yuck. But no, it was good in the muffins. I can understand why the recipe was written with 1 cup rye flour and 1 cup all-purpose flour as I don't know if I could stand the taste of rye alone.

I did forget an ingredient - a teaspoon of cinnamon. I had it sitting out on the counter after making oatmeal cookies the other day, and I thought to myself, "oh good, it's already out," and then I forgot to put it in. Fortunately the muffins are still delicious - I was very concerned when I realized what I'd left out halfway through the baking time. Molasses is a unique flavor of its own, which I think helped to save it, and so did the bananas. But next time I will include it and I do think it will be better that way.

1 comment:

  1. I made these again today and remembered the cinnamon this time. I also piled on the batter, making 8 cups even though it seemed like way too much in each, and used two tins as suggested in the book. I turned them on their sides immediately after taking them out of the oven, and mmm... they are DELICIOUS.

    This is a recipe that will probably always be in my freezer :)