r/Muffins

I added crushed black walnuts. Delicious and not too sweet. Large muffins done in 25 minutes.

Recipe:

https://choosingchia.com/banana-cottage-cheese-muffins/#tasty-recipes-31955-jump-target

Something I wanted to try. Had some spare bananas so I just gave it a shot.

Recipe:
- 2 bananas
- 1 egg
- 100ml oil
- 100ml milk
- 120g white sugar
- 250g flour
- 1 tsp baking soda
- 2 spoonful chocolate chips dark chocolate

Bake for 20 minutes (180 C)

The muffins have taken over the breakfast table around here, and I can't get enough! Between the Joan Crawford Muffins and the Ann Blythe muffins, in addition to the very muffin-like Betty White Applesauce Loaf and Orange Loaf, I feel like I need to bake a batch each week. They're just so good with coffee!

These muffins were very easy to make, and like some of these other vintage muffins and loaves, they do have a bit more baking powder than a modern recipe might have.

That's what makes them firm and so good with coffee, kind of how a scone is good with tea. For this batch of muffins, I thought it would be fun to add mostly (cut-up) strawberries, and a few blueberries. With 4th of July coming up, and all the strawberries available at the store right now, it seemed like a good idea.

I baked them at 400 for exactly 25 minutes and they came out beautifully! It made 12 muffins.

The strawberries in the muffins gives them moist pockets of sweet flavor and with butter, this can't be beat!

Looking at Ann's Blueberry Muffin recipe side by side with Joan's Blueberry Muffin recipe, they're almost identical except for these minor details:

1. Ann's muffins have a little over a tablespoon more of sugar.
2. Joan's recipe calls for 4 teaspoons of baking powder, while Ann's calls for 3. (When I baked Joan's muffins, I actually only used 3 teaspoons of baking powder because I was concerned about the amount.)
3. They both made 12 standard sized muffins, even though Ann's recipe's yield is 8.
4. When Ann's muffins came out of the oven, they looked a little like a biscuit.
5. Joan's recipe is from 1933 and Ann's recipe is from 1952.

As far as I can tell they're both very similar, but that extra tablespoon of sugar may have made Ann's muffins a little softer. Joan's seemed a little more dense and tight which I also liked.

All in all, both are very good!

Ann Blyth passed away peacefully of natural causes at her home in Rancho Santa Fe, California, surrounded by her family. As one of the final surviving legends from the Golden Age of Hollywood, her death marks the end of an era for classic cinema.

• Mildred Pierce (1945): At just 16 years old, Blyth delivered her most iconic performance as Veda Pierce. She played the venomous, scheming daughter opposite Joan Crawford.
• Oscar Nomination: Her chilling dramatic work earned her an Academy Award nomination for Best Supporting Actress.

Television Work: She made memorable guest appearances on classic programs like The Twilight Zone, Quincy, M.E., and Murder, She Wrote

I had some bananas that my family forgot about and some chocolate chips so I decided I wanted them together! They turned out tender and moist! Banana Chocolate Chip Muffins!

1½ cups (190 g) all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon (optional)
2 large ripe bananas, mashed (about 1 cup)
3 tbsp vegetable oil
2 tbsp melted butter cooled slightly
¼ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
2 tbsp sour cream
1 cup chocolate chips

Preheat oven to 425 F
Grease your muffin pan
Whisk flour, baking soda, salt, and cinnamon in a bowl.
In a larger bowl, mix bananas, oil, melted butter, sugars, egg, vanilla, and sour cream until smooth.
Add dry ingredients and stir just until combined—don’t overmix.
Fold in chocolate chips.
Let batter rest 10–15 minutes (optional but helps texture and rise).
Fill muffin cups 3/4 full to nearly full.
Bake at 425 F for 5 minutes,
then reduce to 350 F and bake 11–14 minutes more, until a toothpick comes out with a few moist crumbs.
Cool 5–10 minutes before removing

Originally published in Modern Screen Magazine in 1933 under the title of "Hollywood Charm Gossip", this was just a little blurb among many little stories about popular stars of the time.

I followed the recipe exactly, but when I got to the part about adding 4 teaspoons of baking powder, my alarm bells went off! That's an awful lot and I didn't want to ruin the whole recipe and waste my blueberries on something that might taste like metal.

I looked up how much baking powder to typically put in a traditional muffin mix and it said 1 - 1.5 teaspoons per cup of flour, so I went for it and added 3 teaspoons, which still seemed like a lot, but at least it wasn't 4. (I'm so glad I didn't add 4 teaspoons!)

Everything went off without a hitch, and I followed everything else exactly as written. Two things from the instructions were different than I usually do, but they seem to make sense:

1. Adding the sugar with the dry ingredients. Typically I add the sugar to the butter and eggs, but I guess that's more typical with cakes and cookies.
2. Adding blueberries into the dry mix is new for me, but brilliant!

This made exactly 12 standard sized muffins, and they went into a 400 degree oven for exactly 20 minutes... perfect! Now for the taste...

Very good, not very sweet, which I like but my family didn't. My son ended up adding a little jam on his, but overall not too bad.

The one thing I did notice was the crumb was nice and fluffy, but they seemed pretty dry and stiff. Not as moist as one would want or expect, and that comes down to the baking powder, which if you use too much, can make them dry.

Overall, very good but next time I would reduce the baking powder to maybe 1 1/2 teaspoons.

Now stay tuned because today I've also made 3 of Joan Crawford's Salad Recipes! I'll be posting those very soon, and let me just tell you, I'm running out of mayo!!

Just replace the blueberries with chocolate chips haha. Also low-key upset hubs couldn’t wait for me to take a pic before snagging some smh