Epic muffin fail: a lesson in bakeware

I had some frozen bananas to use, so I pulled up the recipe for Aunt Mickey’s Famous Banana Bread from Rumble in the Kitchen. This recipe is brilliant! So quick and easy.  My crap bakeware and I take full responsibility for the partial failure of these muffins.

I wanted to make mini muffins with the batter because The Kiddo loves all things mini, and is more likely to eat a muffin than a slice of bread. I’m all about sneaking in fruits and veggies anywhere I can, so that was my game plan. I have a lovely 24-muffin mini pan by Wilton, and a 12-muffin size, a cheapo one I picked up at Home Goods sometime last year. Since I had plenty of batter I used both. And then some.

First, my bananas were frozen. I cut the ends off, then sliced it in quarters; from there I could pretty easily get the peel off. I dropped them, still pretty frozen, into the work bowl of Barbie’s Dream Mixer. Within just a few minutes they were on their way to lovely mush. I added in the sugar and remaining wet ingredients and mixed, and had a gorgeous light yellow batter in no time.

Then into the pans, as mentioned. I had a little batter left over even after filling those two pans, so I poured the rest into a ramekin. Maybe I’d end up with a little personal bowl of something like banana cake?

Baking time went by fast with two 2 year olds running around the kitchen. Verdict: USE A GOOD PAN. Here are the muffins in the cheapo mini pan:

ACK! What IS that? What happened? Two of them wouldn’t even come out of the pan, despite a generous greasing with butter before baking.

A study in contrast — the Wilton pan muffins on the left, the cheapo pan muffins on the right:

The ramekin was an utter failure. It looked lovely, but was still batter inside. I think if it had cooked more the top would have burned, so I pulled the plug on that part of the experiment.

After a purely professional taste test (I was hungry), I can tell you the ones on the left are divine! I’ll definitely make these again. When these cool I’ll freeze about 3/4 of the batch and pull them out for breakfast as needed. I think for the next batch I’ll throw some chocolate chips in, too. Breakfast of champions!

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