Moist Banana Muffins |

Paper muffin cup liners are very handy. They ensure muffins won’t stick to the pan, which is very frustrating after all of your effort. They also make the muffins easier to transport and serve. And there’s something to be said for the fact that some kids (not mine, of course, but I’ve heard stories) tend to want to touch a few muffins before landing on the one they feel is their destined muffin soul mate, and the paper liners make this a little less germy feeling. 

What the Kids Can Do: Kids can put the liners in the muffin tin and mash the bananas (if you have an old-fashioned potato masher this becomes much more fun; if not use a fork). They can measure the ingredients, crack the eggs, stir the batter, and then scoop it into the muffin tin and sprinkle chocolate chips on top, if desired. 

Make Ahead:  The banana muffins or bread will last in a tightly sealed container for up to three days without drying out much, thanks to the bananas and dairy. You can freeze muffins easily, which is very useful for weekday breakfasts and spur-of-the-moment snacks. Put them in a freezer-proof, zipper-top plastic bag, squeeze out any extra air, trying not to squeeze the muffins, and put them in the freezer. You can defrost the muffins at room temperature or in a microwave oven, or you can reheat them in a 375°F oven for fifteen minutes or so. Give a muffin a light squeeze or insert a toothpick into the center to see if it’s fully thawed. Or eat one.

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