HONESTY STATEMENT: I scanned the mix ingredients from Serious Eats "Blueberry Muffin" version because I'm lazy like that. However, there is ONE BIG DIFFERENCE in that the pantry version uses coconut oil rather than butter to ensure shelf stability. And the taste is fine. In fact, I'd go so far as to say I liked not having the butter flavor impose on the banana flavor.
I had bought a jar of expeller-pressed Spectrum Organic Coconut Oil after asking the WF stocker which coconut oil was best for cooking because my brain goes wonky when there are too many variations to choose from. This is the one he recommended and I'd used all of 1 TBL from the jar. So when I stumbled on this recipe using coconut oil in an attempt to use up more organic bananas that had gone over to the Dark Side, I was quite happy. It's in Stella Park's BRAVETART, a book I had bought, shelved and then promptly forgot about.
Stella provides a "keep it ready in your pantry" muffin mix with a boatload of variations in the flour blend for the mix, and then variations of flavoring and texture once you use the mix to actually make muffins.
I went with the banana version, but then added toasted walnuts and chocolate chips because it ain't banana bread unless it taste like a candy bar.
Pantry-shelf mix Ingredients:
12 ounces all-purpose flour (2 1/3 cups; 340g)
5 1/4 ounces sugar (3/4 cup; 145g)
2 teaspoons (8g) baking powder
3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1/4 teaspoon baking soda
3/4 C (5.25 ounces) virgin or refined coconut oil (soft, but cool)
Using paddle attachment, mix on low for 2 minutes or until mealy-powder. Coconut oil should NOT be in clumps. Store in zip-lock bag at room temperature. Good until expiration date on coconut oil jar. DO NOT REFRIGERATE.
To make 12 full-size BASIC muffins:
bag of Dry mix
1/2 C milk
2 cold eggs
1 TBL vanilla (or any variation you want)
Bake 350 for 18-22 minutes.
For my banana bread version, I modified the flour amount by using 4 oz of KA white whole wheat and 8 oz of KA all-purpose. Then I added 12 oz of mashed bananas (3 very large, very ripe bananas), 1 tsp cinnamon, 3/4 C toasted walnuts, 3/4 C chocolate chips.
Made 48 mini-muffins AND a small thin mini-loaf. I baked muffins for 16 minutes and the thin loaf for 32. When removing to cool, I noticed there was grease on the bottom of each paper liner so I set them on paper towels over the cooling rack. Taking them down for donation lunch today.
The taste is very clean...not buttery as is my typical banana bread. And I loved that I had Diamond salt to use in this.
Please check the book for all the variations. Also note that I used this immediately, so I have no data on how well the "shelf-life" aspect of this works. But I think it would be really nice to have a mix ready to pop out some muffins and I still have half a jar of coconut oil to use up.
https://www.seriouseats.com/recipes/2016/07/classic-blueberry-muffin-recipe.html
I had bought a jar of expeller-pressed Spectrum Organic Coconut Oil after asking the WF stocker which coconut oil was best for cooking because my brain goes wonky when there are too many variations to choose from. This is the one he recommended and I'd used all of 1 TBL from the jar. So when I stumbled on this recipe using coconut oil in an attempt to use up more organic bananas that had gone over to the Dark Side, I was quite happy. It's in Stella Park's BRAVETART, a book I had bought, shelved and then promptly forgot about.
Stella provides a "keep it ready in your pantry" muffin mix with a boatload of variations in the flour blend for the mix, and then variations of flavoring and texture once you use the mix to actually make muffins.
I went with the banana version, but then added toasted walnuts and chocolate chips because it ain't banana bread unless it taste like a candy bar.
Pantry-shelf mix Ingredients:
12 ounces all-purpose flour (2 1/3 cups; 340g)
5 1/4 ounces sugar (3/4 cup; 145g)
2 teaspoons (8g) baking powder
3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1/4 teaspoon baking soda
3/4 C (5.25 ounces) virgin or refined coconut oil (soft, but cool)
Using paddle attachment, mix on low for 2 minutes or until mealy-powder. Coconut oil should NOT be in clumps. Store in zip-lock bag at room temperature. Good until expiration date on coconut oil jar. DO NOT REFRIGERATE.
To make 12 full-size BASIC muffins:
bag of Dry mix
1/2 C milk
2 cold eggs
1 TBL vanilla (or any variation you want)
Bake 350 for 18-22 minutes.
For my banana bread version, I modified the flour amount by using 4 oz of KA white whole wheat and 8 oz of KA all-purpose. Then I added 12 oz of mashed bananas (3 very large, very ripe bananas), 1 tsp cinnamon, 3/4 C toasted walnuts, 3/4 C chocolate chips.
Made 48 mini-muffins AND a small thin mini-loaf. I baked muffins for 16 minutes and the thin loaf for 32. When removing to cool, I noticed there was grease on the bottom of each paper liner so I set them on paper towels over the cooling rack. Taking them down for donation lunch today.
The taste is very clean...not buttery as is my typical banana bread. And I loved that I had Diamond salt to use in this.
Please check the book for all the variations. Also note that I used this immediately, so I have no data on how well the "shelf-life" aspect of this works. But I think it would be really nice to have a mix ready to pop out some muffins and I still have half a jar of coconut oil to use up.
https://www.seriouseats.com/recipes/2016/07/classic-blueberry-muffin-recipe.html