Tuesday, February 17, 2015

Banana Snozberry Stout Muffins

Whenever it snows, I have the overwhelming urge to bake something. Not sure why, but I go with it. The bananas I've been ripening were ready, but I didn't have all of the ingredients for the banana muffin recipe I whipped up last month. I did, however, have some Snozberry Stout that I snagged from Great South Bay Brewery. I've always wanted to make beer bread, so why not incorporate it into my muffin recipe? The beer by itself is phenomenal, but I wanted to see how it would fare in a kitchen creation. As I had anticipated, they're delicious + the powdered sugar adds the perfect touch.

Banana Snozberry Stout Muffins
makes 24 muffins

Dry Ingredients:
1 teaspoon salt
1 teaspoon baking soda
3 cups flour [I used 1.5 cups white flour + 1.5 cups whole wheat flour]

Wet Ingredients: 
1 bottle Great South Bay Snozberry Stout
1 stick [1/2 cup] unsalted butter, room temperature
4 ripe bananas, mashed with a fork
1 teaspoon vanilla
1 cup light brown sugar [you can use dark or white sugar, it'll just change the flavor profile a bit]
2 eggs, slightly beaten
powdered sugar for dusting

Add butter + beer to a saucepan. Heat on low//medium heat until the butter is melted. Take off the heat + transfer to a bowl. Let it hang in the fridge for fifteen minutes to cool. Note: if your beer is cold + your butter is room temperature, it might seem like the butter is curdling, but its not, the beer just solidified the butter again. I learned this the hard way. ¯\_(ツ)_/¯

Preheat your oven to 350 + get your muffin pans ready [use paper liners or a non-stick spray. I'm lazy + always opt for paper liners = less clean up].

Add flour, salt + baking soda into a mixing bowl + whisk.

In a separate bowl, mix bananas, sugar + vanilla. Add in the egg + gently mix. Slowly alternate adding the dry ingredients + beer//butter mixture in until incorporated, but don't over mix!

Spoon mixture into muffin pan - you can fill a little more than 3/4 of the way, these don't rise too much.

Bake for 15-20 minutes. Cool on stove for 5 minutes, then put on a wire rack to cool for additional 10 minutes. 

When you're ready to serve, add a dusting of powdered sugar to the top.

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