Fire, Ready, Aim.
We have lots of ripe bananas. I want to make muffins. What else do we have on the farm and in the fridge?
Milk. I really want to start milking cows again but we do have a bit of store bought.
Yogurt. Again house cows come in handy.
Time to make a mess.
MAPLE YOGURT MUFFINS WITH PECANS
Simple muffins flavored with brown butter, real maple syrup, and pecans.
1/3 cup (74 grams) unsalted butter
1/4 cup (50 grams) granulated sugar
1/3 cup (104 grams) real maple syrup
1 cup (227 grams) plain yogurt
2 large eggs
2 cups (250 grams) all-purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup (100 grams) pecans, chopped + more for topping
Preheat oven to 400 degrees F. Line a muffin pan with paper liners or grease with butter and dust with flour.
In a small saucepan, melt the butter over medium heat. Continue to cook until browned, swirling the pan as necessary to promote even cooking. Remove from heat and let cool for a few minutes.
In a bowl, whisk together the browned butter, maple syrup, yogurt, and eggs. In a separate bowl, combine the flour, sugar. baking powder, baking soda, salt, and cinnamon. Add the wet ingredients all at once and stir until just combined. Add the chopped pecans.
Fill the muffin pan with the muffin batter, filling each cup about 2/3 full. Top each with a pecan half. Bake until golden brown and a toothpick inserted into the center comes out clean, 15-18 minutes. Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
The muffins will keep in an airtight container for several days.