Saturday, January 17, 2015

Masa Harina in Muffins!?!

If you recall, I shared before about my discovery that masa harina is not just good for making corn tortillas and tamales. I bravely explored the delicious, light, and fluffy impact that masa has in pancakes. Not wanting to stop there, I took masa to the next level with these peanut butter muffins. They are just as fluffy and light as the pancakes with a decadent peanut butter flavor. Why did I not have masa in my life years ago? Who knew lime treated corn flour could be so amazing?

Peanut Masa Muffins (7)

Peanut Masa Muffins
makes 2 dozen
1 cup masa harina
1 cup all-purpose flour
1 cup peanut flour
2/3 cup rolled oats
1 cup sugar
2 tsp cinnamon
¼ tsp salt
2 tsp baking powder
1 tsp baking soda
2 cups buttermilk
3 large ripe bananas
2 eggs
¼ cup oil

Preheat your oven to 350 degrees, and oil a muffin pan. Mix the flour, masa, peanut flour, oats, sugar, salt, cinnamon, baking soda, and baking powder together. Blend the bananas together with the milk, eggs, and oil. Combine the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin pans. Bake for 18 minutes, or until a toothpick comes out clean. Let the muffins sit for 5 minutes before removing to a cooling rack to cool completely.

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