The owner of that bakery, Laurel Wicks, wrote a book hailing their motto as the title.
This muffin recipe is adapted from that book. The recipe is easy with simple ingredients. I especially like the addition of ground cloves. The muffins freeze nicely. You can make loaves of bread, muffins or, like I did, mini-muffins.
Mini Banana Nut Bread Muffins
Adapted from "Get Your Buns In Here" by Laura Wicks
Makes 2 loaves, 1 dozen muffins or 24 mini muffins
1/2 cup canola oil
1 cup granulated sugar
3 ripe bananas
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp baking soda
1/2 tsp baking powder
2 cups unbleached all purpose flour
1/2 cup chopped pecans
Mise en place
- prepare baking pans. If making loaves, grease the pans and line bottom with parchment paper. If making muffins use vegetable oil spray
- preheat oven to 325°F.
- measure oil into mixing bowl
- measure and add granulated sugar to the mixing bowl with the oil
- add eggs to mixing bowl
- in a small mixing bowl mash bananas with a fork
- measure the cinnamon and cloves
- in a medium mixing bowl measure the baking soda, baking powder and flour; combine with a whisk
- chop pecans and add to the mixing bowl with the flour mixture
Cream together the oil, sugar and eggs. When this combination is fluffy, add the bananas, cinnamon and cloves. Blend until smooth.
Gradually stir the dry ingredients mix into the batter. After smoothly blended, fill the muffin tins 3/4 full with the batter. If making loaves, divide between two loaf pans.
Bake for 30 minutes if baking muffins; 1-1/4 hours if baking loaves. Test with a toothpick.
Allow muffins to cool for 10 minutes in pan then remove to a wire rack to finish cooling.